gratefulgrazer
Steph McKercher, RDN
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Quick, easy, and delicious vegetarian recipes✨ Dietitian
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Baked Brie Puff Pastry Bites ✨ If you’re looking for an easy holiday appetizer, these are melt-in-your-mouth delicious, and they come together with just 10 minutes of prep time. (You can make ahead, too!) I love the brie + fig jam combo, 😍 but you could also use cranberry, raspberry, apricot, or any other flavor you like.
Recipe below - you can find more details, nutrition info, and substitution tips on my website.
INGREDIENTS
▢ 1 sheet puff pastry thawed in fridge and cut into 12 rectangles
▢ 8 ounces brie cheese sliced into 12 wedges
▢ ¼ cup jam or fruit preserves such as fig, raspberry, apricot, or cranberry
▢ 3 tablespoons butter melted, plus more for greasing muffin tin
▢ ½ cup pecan pieces
▢ 1 tablespoon fresh thyme leaves separated from stem
▢ Flaky salt for garnish (optional)
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit and grease the cups and top of a muffin tin. (You want the entire surface of the muffin tin to be greased to prevent the pastry from sticking even if it lays over the sides of the cup.)
Working quickly so the puff pastry stays cold, add one puff pastry rectangle to each of the muffin cups. Add one teaspoon of jam and one wedge of brie cheese to each puff pastry. Brush the sides of the puff pastry with melted butter.
Mix pecan pieces and thyme with the remaining melted butter. Spoon the pecan mixture on top of each puff pastry.
Transfer to the oven and bake for 20 minutes, or until the pastry is golden brown. Allow to cool for 10 minutes in the muffin tin. Once cool, run a knife along the edges of the muffin cups to separate the pastry from the pan. Transfer to a serving dish and garnish with flaky salt if desired. Enjoy!
Follow @gratefulgrazer for more easy vegetarian recipe ideas!
#easyhealthyrecipes #vegetarianrecipe #bakedbrie #plantforward #flexitariandiet #semivegetarian #holidaypartyideas #christmasfoodideas #holidayappetizers #puffpastryrecipes
Recipe below - you can find more details, nutrition info, and substitution tips on my website.
INGREDIENTS
▢ 1 sheet puff pastry thawed in fridge and cut into 12 rectangles
▢ 8 ounces brie cheese sliced into 12 wedges
▢ ¼ cup jam or fruit preserves such as fig, raspberry, apricot, or cranberry
▢ 3 tablespoons butter melted, plus more for greasing muffin tin
▢ ½ cup pecan pieces
▢ 1 tablespoon fresh thyme leaves separated from stem
▢ Flaky salt for garnish (optional)
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit and grease the cups and top of a muffin tin. (You want the entire surface of the muffin tin to be greased to prevent the pastry from sticking even if it lays over the sides of the cup.)
Working quickly so the puff pastry stays cold, add one puff pastry rectangle to each of the muffin cups. Add one teaspoon of jam and one wedge of brie cheese to each puff pastry. Brush the sides of the puff pastry with melted butter.
Mix pecan pieces and thyme with the remaining melted butter. Spoon the pecan mixture on top of each puff pastry.
Transfer to the oven and bake for 20 minutes, or until the pastry is golden brown. Allow to cool for 10 minutes in the muffin tin. Once cool, run a knife along the edges of the muffin cups to separate the pastry from the pan. Transfer to a serving dish and garnish with flaky salt if desired. Enjoy!
Follow @gratefulgrazer for more easy vegetarian recipe ideas!
#easyhealthyrecipes #vegetarianrecipe #bakedbrie #plantforward #flexitariandiet #semivegetarian #holidaypartyideas #christmasfoodideas #holidayappetizers #puffpastryrecipes
Warm Roasted Vegetable Quinoa Salad ✨ Warm veggies are key for winter salads - so satisfying. This has roasted sweet potatoes and Brussels sprouts mixed with quinoa, kale, nuts, and pomegranate. 😍 The honey mustard vinaigrette I shared in my last post is perfect with this!
INGREDIENTS
1 medium sweet potato, cut into 1-inch cubes
1 pound Brussels sprouts, trimmed and halved (2 ¾ cups)
2 tablespoons grapeseed oil
2 teaspoons garlic powder
½ teaspoon salt
½ cup dry quinoa
4 cups chopped kale
1 teaspoon extra virgin olive oil
½ cup chopped pecans
1 batch honey mustard vinaigrette (recipe in last post)
🌱For vegan option, use maple syrup instead of honey for the dressing.
Find the full recipe on my blog!
#wintersalad #christmasfoodideas #vegetarianrecipe #easyhealthyfood #roastedvegetables #plantbaseddietitian #semivegetarian #flexitariandiet #vegetarianfoodblogger #plantbasedblogger
INGREDIENTS
1 medium sweet potato, cut into 1-inch cubes
1 pound Brussels sprouts, trimmed and halved (2 ¾ cups)
2 tablespoons grapeseed oil
2 teaspoons garlic powder
½ teaspoon salt
½ cup dry quinoa
4 cups chopped kale
1 teaspoon extra virgin olive oil
½ cup chopped pecans
1 batch honey mustard vinaigrette (recipe in last post)
🌱For vegan option, use maple syrup instead of honey for the dressing.
Find the full recipe on my blog!
#wintersalad #christmasfoodideas #vegetarianrecipe #easyhealthyfood #roastedvegetables #plantbaseddietitian #semivegetarian #flexitariandiet #vegetarianfoodblogger #plantbasedblogger
Hot Honey Mustard Vinaigrette 🍯✨ This 5-minute salad dressing makes it so easy to eat more veggies! Just add everything to a jar, shake to mix, and store in the fridge for up to two weeks. Love this with roasted Brussels sprouts especially.😍 Save the full recipe below.
PS The salad recipe is coming later this week!
INGREDIENTS
¼ cup extra virgin olive oil
2 tablespoons cider vinegar
2 tablespoons mustard
1 tablespoon hot honey (sub regular honey + 1/2 tsp crushed red pepper flakes)
1 teaspoon chopped fresh thyme leaves (optional)
2 cloves garlic, minced
¼ teaspoon salt
INSTRUCTIONS:
Add extra virgin olive oil, cider vinegar, mustard, hot honey, thyme (if using), garlic, and salt to a jar. Whisk or cover and shake until mixed.
Store in the fridge for up to 2 weeks.
Serves 4.
#saladdressings #vinaigrette #honeymustard #hothoney #easyhealthyfood #mealpreprecipes #easysalad #vegetarianmealprep #vegetarianrecipe
PS The salad recipe is coming later this week!
INGREDIENTS
¼ cup extra virgin olive oil
2 tablespoons cider vinegar
2 tablespoons mustard
1 tablespoon hot honey (sub regular honey + 1/2 tsp crushed red pepper flakes)
1 teaspoon chopped fresh thyme leaves (optional)
2 cloves garlic, minced
¼ teaspoon salt
INSTRUCTIONS:
Add extra virgin olive oil, cider vinegar, mustard, hot honey, thyme (if using), garlic, and salt to a jar. Whisk or cover and shake until mixed.
Store in the fridge for up to 2 weeks.
Serves 4.
#saladdressings #vinaigrette #honeymustard #hothoney #easyhealthyfood #mealpreprecipes #easysalad #vegetarianmealprep #vegetarianrecipe
There’s something so comforting about these 30-minute White Beans and Greens. 😌 I love that you can make the whole thing in one pan so it’s really easy to clean up. 🙌 Serve with fresh toasted bread for a quick and balanced weeknight dinner.
INGREDIENTS
▢ 2 tablespoons olive oil or oil of choice
▢ ½ medium onion diced
▢ 4 large cloves garlic minced (2 tablespoons)
▢ 3 cups chopped kale (1 bunch)
▢ 3 cups white beans drained and rinsed if canned
▢ ¼ cup tomato paste
▢ 1 ½ cups vegetable broth
▢ ¼ cup grated parmesan cheese or pecorino romano cheese (or nutritional yeast for vegan)
▢ ¼ teaspoon salt or to taste
▢ ¼ teaspoon crushed red pepper flakes or to taste
▢ 1 tablespoon lemon juice
Optional for serving:
▢ Shaved parmesan or pecorino romano cheese
▢ Lemon slices
▢ Toasted bread
INSTRUCTIONS
Heat oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and cook, stirring occasionally, for 4 minutes, or until translucent.
Stir in the garlic and cook for 1 minute, or until fragrant.
Stir in the kale and cook for 3 minutes, or until wilted.
Stir in the white beans, tomato paste, and vegetable broth. Use a wooden spoon to mash some of the white beans. Bring to a boil, and then reduce the heat to low and simmer for 6 minutes, or until the liquid has reduced.
Turn off the heat and stir in the cheese, salt, crushed red pepper, and lemon juice. Taste and adjust the seasoning if necessary.
Transfer to a serving dish and serve with additional shaved parmesan or pecorino romano cheese, lemon slices, and toasted bread if desired.
Go to my blog for the full recipe with extra notes, photos, and tips!
#30minutemeals #beansandgreens #easyhealthymeals #whitebeans #kalerecipes #vegetarianrecipes
INGREDIENTS
▢ 2 tablespoons olive oil or oil of choice
▢ ½ medium onion diced
▢ 4 large cloves garlic minced (2 tablespoons)
▢ 3 cups chopped kale (1 bunch)
▢ 3 cups white beans drained and rinsed if canned
▢ ¼ cup tomato paste
▢ 1 ½ cups vegetable broth
▢ ¼ cup grated parmesan cheese or pecorino romano cheese (or nutritional yeast for vegan)
▢ ¼ teaspoon salt or to taste
▢ ¼ teaspoon crushed red pepper flakes or to taste
▢ 1 tablespoon lemon juice
Optional for serving:
▢ Shaved parmesan or pecorino romano cheese
▢ Lemon slices
▢ Toasted bread
INSTRUCTIONS
Heat oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and cook, stirring occasionally, for 4 minutes, or until translucent.
Stir in the garlic and cook for 1 minute, or until fragrant.
Stir in the kale and cook for 3 minutes, or until wilted.
Stir in the white beans, tomato paste, and vegetable broth. Use a wooden spoon to mash some of the white beans. Bring to a boil, and then reduce the heat to low and simmer for 6 minutes, or until the liquid has reduced.
Turn off the heat and stir in the cheese, salt, crushed red pepper, and lemon juice. Taste and adjust the seasoning if necessary.
Transfer to a serving dish and serve with additional shaved parmesan or pecorino romano cheese, lemon slices, and toasted bread if desired.
Go to my blog for the full recipe with extra notes, photos, and tips!
#30minutemeals #beansandgreens #easyhealthymeals #whitebeans #kalerecipes #vegetarianrecipes
Boxed Cumin Carrot Oat Milk Soup is the perfect semi-homemade meal starter with a few handfuls of greens, crispy roasted chickpeas, and pomegranate. 🥕 It works great for meal prepping ahead of time, too. Love a low-effort, plant-based meal that tastes just as good as homemade! 🎉
RECIPE
Serves 2
INGREDIENTS
Roasted Chickpeas:
1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
2 tablespoons grapeseed oil or oil of choice
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
Soup:
1 (32-ounce) box @Pacific Foods Cumin Carrot Oat Milk Soup
3 cups chopped spinach
Salt and pepper to taste
¼ cup pomegranate seeds (@POM Wonderful )
INSTRUCTIONS:
1. Preheat the oven to 400 degrees Fahrenheit and prepare a lined baking sheet. Mix chickpeas, oil, garlic powder, onion powder, and salt on the baking sheet until chickpeas are evenly coated in a single layer.
2. Transfer to the oven and roast for 20 minutes, or until crispy and golden.
3. In the meantime, pour the soup into a small pot and warm over low-medium heat. Once simmering, stir in the spinach and cook for 2 minutes, or until wilted. Taste and add salt and pepper if needed.
4. Transfer the soup to bowls and top with the roasted chickpeas and pomegranate (if using).
✅ SAVE this post to try the recipe later!
#semihomemade #easyhealthyfood #plantbasedlunch #vegetarianlunch #30minutemeals #plantbasedgutdietitian
RECIPE
Serves 2
INGREDIENTS
Roasted Chickpeas:
1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
2 tablespoons grapeseed oil or oil of choice
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
Soup:
1 (32-ounce) box @Pacific Foods Cumin Carrot Oat Milk Soup
3 cups chopped spinach
Salt and pepper to taste
¼ cup pomegranate seeds (@POM Wonderful )
INSTRUCTIONS:
1. Preheat the oven to 400 degrees Fahrenheit and prepare a lined baking sheet. Mix chickpeas, oil, garlic powder, onion powder, and salt on the baking sheet until chickpeas are evenly coated in a single layer.
2. Transfer to the oven and roast for 20 minutes, or until crispy and golden.
3. In the meantime, pour the soup into a small pot and warm over low-medium heat. Once simmering, stir in the spinach and cook for 2 minutes, or until wilted. Taste and add salt and pepper if needed.
4. Transfer the soup to bowls and top with the roasted chickpeas and pomegranate (if using).
✅ SAVE this post to try the recipe later!
#semihomemade #easyhealthyfood #plantbasedlunch #vegetarianlunch #30minutemeals #plantbasedgutdietitian
Hot Honey Whipped Goat Cheese! 🍯✨ You can make this dreamy dip in just a few minutes with 5 ingredients. 🎉 It’s perfect for a simple holiday appetizer, and I love it as a spread for toast, too.
Save the full recipe below!
INGREDIENTS
- 4 ounces goat cheese
- 1/2 cup Greek yogurt (I use @FAGE 5%)
- 1 tablespoon hot honey (such as @Mike’s Hot Honey )
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, minced
- 1/4 teaspoon salt
Optional for serving:
Hot honey for drizzling
Fresh thyme leaves for garnish
Fresh bread
Crackers
INSTRUCTIONS
1. Add goat cheese, yogurt, hot honey, thyme, garlic, and salt to a small food processor. Pulse for 30 seconds, or until smooth and airy. Don’t over-mix!
2. Transfer to a serving bowl and drizzle with hot honey and garnish with fresh thyme if desired. Serve with bread and crackers.
#hothoney #whippedgoatcheese #thanksgivingrecipe #holidayappetizers #holidaypartyideas #easyappetizers
Save the full recipe below!
INGREDIENTS
- 4 ounces goat cheese
- 1/2 cup Greek yogurt (I use @FAGE 5%)
- 1 tablespoon hot honey (such as @Mike’s Hot Honey )
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, minced
- 1/4 teaspoon salt
Optional for serving:
Hot honey for drizzling
Fresh thyme leaves for garnish
Fresh bread
Crackers
INSTRUCTIONS
1. Add goat cheese, yogurt, hot honey, thyme, garlic, and salt to a small food processor. Pulse for 30 seconds, or until smooth and airy. Don’t over-mix!
2. Transfer to a serving bowl and drizzle with hot honey and garnish with fresh thyme if desired. Serve with bread and crackers.
#hothoney #whippedgoatcheese #thanksgivingrecipe #holidayappetizers #holidaypartyideas #easyappetizers
This simplified Vegetable Pot Pie is the perfect cold-weather comfort food. 🥰 Just simmer the chickpea and veggie filling, top with your favorite homemade or store-bought pie crust, and bake. It’s perfect for the holidays, and easy enough for weeknights, too!
INGREDIENTS:
* 2 tablespoons olive oil
* ½ cup diced onion
* 2 cups sliced mushrooms
* 3 cloves garlic, minced
* 2 teaspoons dry thyme
* 1 teaspoon crushed rosemary
* 1 teaspoon salt
* ½ teaspoon black pepper
* ⅓ cup all purpose flour
* 1 ½ cup vegetable broth
* 1 ½ cup extra creamy oat milk
* 2 cups frozen mixed vegetables
* 2 (15-ounce) cans chickpeas
* 1 pie crust
* 1 beaten egg (optional)
* Fresh thyme for garnish (optional)
Find the full recipe on my blog - linked in my profile under my “dinner” highlight!
#vegetablepotpie #vegetarianthanksgiving #healthycasserole #veggiepotpie #healthythanksgiving #easyrecipesathome
INGREDIENTS:
* 2 tablespoons olive oil
* ½ cup diced onion
* 2 cups sliced mushrooms
* 3 cloves garlic, minced
* 2 teaspoons dry thyme
* 1 teaspoon crushed rosemary
* 1 teaspoon salt
* ½ teaspoon black pepper
* ⅓ cup all purpose flour
* 1 ½ cup vegetable broth
* 1 ½ cup extra creamy oat milk
* 2 cups frozen mixed vegetables
* 2 (15-ounce) cans chickpeas
* 1 pie crust
* 1 beaten egg (optional)
* Fresh thyme for garnish (optional)
Find the full recipe on my blog - linked in my profile under my “dinner” highlight!
#vegetablepotpie #vegetarianthanksgiving #healthycasserole #veggiepotpie #healthythanksgiving #easyrecipesathome
VEGETARIAN TEMPEH SAUSAGE! 🍕🎉 Part 2 of my semi-homemade series is this upgraded cheese pizza with mushrooms and crumbled Italian tempeh “sausage” crumbles. 😍 Add the toppings to homemade or frozen cheese pizza for a simple and delicious weeknight dinner with added plant-based protein and fiber.✨
INGREDIENTS
1 teaspoon Italian seasoning
1/2 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
2 tablespoons olive oil (or oil of choice)
4 ounces crumbled tempeh
1/2 cup sliced baby Bella mushrooms
INSTRUCTIONS
1. Stir Italian seasoning, fennel seeds, crushed red pepper, garlic powder, onion powder, and salt. Set aside.
2. Heat oil in a skillet over medium heat. Add tempeh, mushrooms, and seasoning mixture and cook 4 minutes, stirring often with a wooden spoon, or until the mushrooms are tender. Scrape the bottom of the pan with the wooden spoon as needed.
3. Transfer the tempeh mixture to a cheese pizza (can be frozen) and cook the pizza like normal.
I like to make this on a @DiGiorno cheese pizza and serve with @Taylor Farms sweet kale salad on the side for a busy weeknight meal. 🍕🥗✨
#semihomemade #30minutemeals #easydinnerrecipes #tempehrecipe #vegetarianpizza #weeknightdinners
INGREDIENTS
1 teaspoon Italian seasoning
1/2 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
2 tablespoons olive oil (or oil of choice)
4 ounces crumbled tempeh
1/2 cup sliced baby Bella mushrooms
INSTRUCTIONS
1. Stir Italian seasoning, fennel seeds, crushed red pepper, garlic powder, onion powder, and salt. Set aside.
2. Heat oil in a skillet over medium heat. Add tempeh, mushrooms, and seasoning mixture and cook 4 minutes, stirring often with a wooden spoon, or until the mushrooms are tender. Scrape the bottom of the pan with the wooden spoon as needed.
3. Transfer the tempeh mixture to a cheese pizza (can be frozen) and cook the pizza like normal.
I like to make this on a @DiGiorno cheese pizza and serve with @Taylor Farms sweet kale salad on the side for a busy weeknight meal. 🍕🥗✨
#semihomemade #30minutemeals #easydinnerrecipes #tempehrecipe #vegetarianpizza #weeknightdinners
Maple Cinnamon Baked Apples are guaranteed to make breakfast more cozy and delicious. 🍎🥰 You can make them ahead of time and they’re so yummy with yogurt, oatmeal, toast, pancakes, waffles…I could go on and on. 😍 Save the full recipe below!
INGREDIENTS:
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 2 large apples, cut into 1/4-inch thick slices
INSTRUCTIONS:
1. Preheat oven to 350 degrees Fahrenheit.
2. Whisk oil, maple syrup, cinnamon, ginger, and salt in a small bowl. Set aside.
3. Arrange apples in an 8x8-inch baking dish. Pour oil mixture on the apples and use your hands to mix until the apples are evenly coated.
4. Bake 25 minutes, or until apples are softened. Enjoy!
Make-ahead: store in an airtight container and refrigerate for up to a week. Reheat in the microwave or in a 350F oven until warmed through.
#bakedapples #easyhealthyfood #applerecipes #plantbaseddietitian #healthybreakfastrecipes
INGREDIENTS:
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 2 large apples, cut into 1/4-inch thick slices
INSTRUCTIONS:
1. Preheat oven to 350 degrees Fahrenheit.
2. Whisk oil, maple syrup, cinnamon, ginger, and salt in a small bowl. Set aside.
3. Arrange apples in an 8x8-inch baking dish. Pour oil mixture on the apples and use your hands to mix until the apples are evenly coated.
4. Bake 25 minutes, or until apples are softened. Enjoy!
Make-ahead: store in an airtight container and refrigerate for up to a week. Reheat in the microwave or in a 350F oven until warmed through.
#bakedapples #easyhealthyfood #applerecipes #plantbaseddietitian #healthybreakfastrecipes
Easy Roasted Pumpkin with Spiced Tahini Sauce and Pomegranate 🎃✨Back at it with the pumpkin + tahini combo, because why mess with a good thing? 😋 If you have some whole sugar pumpkins around the house, this is a delicious way to use them after Halloween is over. The sauce is made with tahini, apple cider vinegar, maple syrup, and warming spices (turmeric, ginger, cinnamon) - SO cozy for a fall day. 🥰🍂 Serve with chickpeas, white beans, or lentils to make it a meal!
INGREDIENTS
Roasted Pumpkin:
- 2 tablespoons oil
- 1 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 sugar pumpkin (aka pie pumpkin)
Tahini Sauce:
- 1/4 cup tahini
- 1 tablespoon cider vinegar
- 2 teaspoons maple syrup
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 tablespoons water, or as needed to thin
Optional for Serving:
- 1/4 cup chopped pecans
- 1/4 cup pomegranate
- 2 tablespoons mint leaves
- 2 tablespoons cilantro
Find the full recipe on my blog - linked in my profile!
#pumpkinrecipes #roastedpumpkin #easyrecipesathome #thanksgivingsidedish
INGREDIENTS
Roasted Pumpkin:
- 2 tablespoons oil
- 1 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 sugar pumpkin (aka pie pumpkin)
Tahini Sauce:
- 1/4 cup tahini
- 1 tablespoon cider vinegar
- 2 teaspoons maple syrup
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 tablespoons water, or as needed to thin
Optional for Serving:
- 1/4 cup chopped pecans
- 1/4 cup pomegranate
- 2 tablespoons mint leaves
- 2 tablespoons cilantro
Find the full recipe on my blog - linked in my profile!
#pumpkinrecipes #roastedpumpkin #easyrecipesathome #thanksgivingsidedish
4-Ingredient Thai Chili Mango Tofu Salad 🥭✨ First up in my new semi-homemade series is this salad kit upgrade! Since having two babies in the past two-ish years, I’ve really had to lean on SUPER simple meals like this one. As a dietitian, I want to remind you it’s totally fine to have convenience foods, especially if that’s what helps you get a balanced meal in! 🥰 This salad recipe is one of my favorite ways to do it:
INGREDIENTS
✅ 1 Thai Chili Mango Choped Kit (@Taylor Farms )
✅ 1 (7-ounce) package baked tofu, diced (I use @Simple Truth teriyaki. You could also sub extra firm raw tofu.)
✅ 1 avocado, sliced
✅ 2 tablespoons hemp seeds (optional)
INSTRUCTIONS
1. Prepare the salad kit.
2. Toss with the diced tofu.
3. Transfer to serving dish and top with avocado and hemp seeds. Enjoy!
This makes enough for two entrees. If I’m making it just for me, I’ll usually prep the whole salad minus the avocado and pack up half for the next day. Then I just add the avo right before serving. Can’t beat two meals for about 5 mins of prep work! 🎉
#semihomemade #saladkit #mommeals #quickeasymeals #easylunchideas #vegetarianlunch
INGREDIENTS
✅ 1 Thai Chili Mango Choped Kit (@Taylor Farms )
✅ 1 (7-ounce) package baked tofu, diced (I use @Simple Truth teriyaki. You could also sub extra firm raw tofu.)
✅ 1 avocado, sliced
✅ 2 tablespoons hemp seeds (optional)
INSTRUCTIONS
1. Prepare the salad kit.
2. Toss with the diced tofu.
3. Transfer to serving dish and top with avocado and hemp seeds. Enjoy!
This makes enough for two entrees. If I’m making it just for me, I’ll usually prep the whole salad minus the avocado and pack up half for the next day. Then I just add the avo right before serving. Can’t beat two meals for about 5 mins of prep work! 🎉
#semihomemade #saladkit #mommeals #quickeasymeals #easylunchideas #vegetarianlunch
PUMPKIN TAHINI SAUCE 🎃✨ The best way to use up the little bit of leftover canned pumpkin purée in your fridge! 🎉 Love this with chickpeas, greens, and toasted bread for a cozy and delicious 10-minute meal. Recipe ⬇️
INGREDIENTS
1/4 cup pumpkin purée
1/4 cup tahini
1 tablespoon cider vinegar
1 teaspoon maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
4-6 tablespoons water or as needed to thin
INSTRUCTIONS
1. Whisk pumpkin, tahini, cider vinegar, maple syrup, cinnamon, ginger, salt, and pepper.
2. Gradually stir in water 1 tablespoon at a time until desired consistency is reached. (The exact amount of water needed will depend on how thick your tahini is.) The sauce should be smooth and pourable.
3. Serve with chickpeas, wilted spinach or kale, and toasted bread if desired. Enjoy! ❤️
#pumpkinrecipes #15minutemeals #quickhealthymeals #plantbaseddinner #vegetariandinner #tahinisauce
INGREDIENTS
1/4 cup pumpkin purée
1/4 cup tahini
1 tablespoon cider vinegar
1 teaspoon maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
4-6 tablespoons water or as needed to thin
INSTRUCTIONS
1. Whisk pumpkin, tahini, cider vinegar, maple syrup, cinnamon, ginger, salt, and pepper.
2. Gradually stir in water 1 tablespoon at a time until desired consistency is reached. (The exact amount of water needed will depend on how thick your tahini is.) The sauce should be smooth and pourable.
3. Serve with chickpeas, wilted spinach or kale, and toasted bread if desired. Enjoy! ❤️
#pumpkinrecipes #15minutemeals #quickhealthymeals #plantbaseddinner #vegetariandinner #tahinisauce
It only takes about 10 minutes of prep to whip up this delicious meal prep noodle soup with sesame ginger broth.🍜✨ Toss in your ingredients, and then once you’re ready to eat, just pour in the boiling water and this soup cooks itself in less than 5 minutes. 🎉
Shout out to @Reena for sharing this idea! I knew I had to try it immediately. 😍
INGREDIENTS
Sauce:
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon grated ginger
1/2 teaspoon maple syrup
1/8 teaspoon crushed red pepper flakes (optional)
Noodle Soup:
1 ounce rice noodles
1/2 cup diced firm tofu
1/4 cup diced baby bok choy
1/4 cup diced mushrooms
1 carrot peeled and shaved into thin ribbons
2 tablespoons frozen corn
2 cups boiling water
Optional garnishes:
Chopped cilantro
Chopped green onion
Lime slices
Find the full recipe on my blog!
#mealpreprecipes #15minutemeals #ricenoodlesoup #easyhealthyfood #mommeals #plantbaseddietitian
Shout out to @Reena for sharing this idea! I knew I had to try it immediately. 😍
INGREDIENTS
Sauce:
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon grated ginger
1/2 teaspoon maple syrup
1/8 teaspoon crushed red pepper flakes (optional)
Noodle Soup:
1 ounce rice noodles
1/2 cup diced firm tofu
1/4 cup diced baby bok choy
1/4 cup diced mushrooms
1 carrot peeled and shaved into thin ribbons
2 tablespoons frozen corn
2 cups boiling water
Optional garnishes:
Chopped cilantro
Chopped green onion
Lime slices
Find the full recipe on my blog!
#mealpreprecipes #15minutemeals #ricenoodlesoup #easyhealthyfood #mommeals #plantbaseddietitian
15-Minute Butternut Squash Chickpea Orzo with Tahini Sauce! Perfect for a quick weekday lunch, and you can make it ahead of time too.
Save the recipe below and follow me for more easy healthy meal ideas!
INGREDIENTS:
Sauce:
2 tablespoons tahini (I use @soomfoods )
1 tablespoon lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt or to taste
2 tablespoons water, or as needed to thin
Orzo:
1 cup chickpea orzo (I use @barilla )
2 teaspoons grapeseed oil (or oil of choice)
2 cups frozen butternut squash
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup crumbled goat cheese
2 tablespoons pomegranate seeds
2 tablespoons sliced kalimata olives
2 tablespoons chopped pecans
2 tablespoons chopped parsley
Instructions:
1. Bring a pot of water to a boil.
2. In the meantime, whisk together the tahini, lemon, Italian seasoning, and salt. Gradually stir in water as needed to reach desired consistency. Sauce should be smooth and pourable.
3. Once pot of water is boiling, add the chickpea orzo and boil 9 minutes, or until tender.
4. In the meantime, heat oil in a skillet and stir in frozen butternut squash, garlic powder, and onion powder. Cook 5 minutes, or until warmed through.
5. Drain the orzo and transfer to a serving dish. Add cooked squash, goat cheese, pomegranate, olives, pecans, and parsley and toss gently.
6. Drizzle tahini sauce on top and enjoy!
#vegetariansalad #mommeals #15minutemeals #healthylunchideas
Save the recipe below and follow me for more easy healthy meal ideas!
INGREDIENTS:
Sauce:
2 tablespoons tahini (I use @soomfoods )
1 tablespoon lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt or to taste
2 tablespoons water, or as needed to thin
Orzo:
1 cup chickpea orzo (I use @barilla )
2 teaspoons grapeseed oil (or oil of choice)
2 cups frozen butternut squash
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup crumbled goat cheese
2 tablespoons pomegranate seeds
2 tablespoons sliced kalimata olives
2 tablespoons chopped pecans
2 tablespoons chopped parsley
Instructions:
1. Bring a pot of water to a boil.
2. In the meantime, whisk together the tahini, lemon, Italian seasoning, and salt. Gradually stir in water as needed to reach desired consistency. Sauce should be smooth and pourable.
3. Once pot of water is boiling, add the chickpea orzo and boil 9 minutes, or until tender.
4. In the meantime, heat oil in a skillet and stir in frozen butternut squash, garlic powder, and onion powder. Cook 5 minutes, or until warmed through.
5. Drain the orzo and transfer to a serving dish. Add cooked squash, goat cheese, pomegranate, olives, pecans, and parsley and toss gently.
6. Drizzle tahini sauce on top and enjoy!
#vegetariansalad #mommeals #15minutemeals #healthylunchideas
Seriously the best Vegan Potato Soup! Love this recipe because it has chunky potatoes and beans for heartiness, coconut milk for creamy texture and sun-dried tomatoes to mimic the meaty flavor of bacon. This is your sign to batch cook for lunches over the next few days!
INGREDIENTS:
- oil
- onion
- carrot
- celery
- garlic
- potatoes (gold or russet)
- vegetable broth
- rosemary and thyme
- cannellini (aka white kidney) beans
- canned coconut milk
- sun-dried tomatoes
Find the full recipe on gratefulgrazer.com - search “potato soup”
#gratefulgrazer #potatosoup #veganlunchideas #batchcooking #healthylunchrecipes #mommeals #mealpreprecipes #easyhealthyfood
INGREDIENTS:
- oil
- onion
- carrot
- celery
- garlic
- potatoes (gold or russet)
- vegetable broth
- rosemary and thyme
- cannellini (aka white kidney) beans
- canned coconut milk
- sun-dried tomatoes
Find the full recipe on gratefulgrazer.com - search “potato soup”
#gratefulgrazer #potatosoup #veganlunchideas #batchcooking #healthylunchrecipes #mommeals #mealpreprecipes #easyhealthyfood