#plantbaseddelight

This vegan take on grilled corn will take your barbecue to a whole new level. When you mix sour lime, sweet cilantro, and smoky paprika with creamy coconut oil, you get a dish that is perfect for summer parties.

Ingredients: 4 ears of corn, husked. 2 tablespoons coconut oil, melted. 1/4 cup fresh cilantro, chopped. 2 limes, juiced. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat the grill to medium-high heat. Brush each ear of corn with the melted coconut oil, ensuring they are well-coated. In a small bowl, mix together the chopped cilantro, lime juice, paprika, salt, and pepper to create a marinade. Generously brush each corn with the cilantro-lime marinade, ensuring an even distribution of flavors. Place the corn on the preheated grill and cook for 10-12 minutes, turning occasionally, until the kernels are tender and have a nice char. Remove the corn from the grill and brush with any remaining marinade for an extra burst of flavor. Serve hot and enjoy your Vegan Grilled Cilantro, Lime, and Paprika Corn on the Cob!

Prep Time: 15 minutes

Cook Time: 12 minutes

This vegan recipe is served over creamy polenta and combines the earthy tastes of roasted vegetables with the bright, sour notes of citrus gremolata. This dish is comforting, healthy, and shows off the flavors of seasonal foods.

Ingredients: 1 cup polenta. 3 cups water. Salt, to taste. Assorted vegetables e.g., carrots, bell peppers, zucchini, eggplant, chopped. 2 tablespoons olive oil. 1 clove garlic, minced. Zest of 1 lemon. Zest of 1 orange. 2 tablespoons fresh parsley, chopped. 1 tablespoon fresh thyme, chopped. 1 tablespoon fresh rosemary, chopped.

Instructions: Get the oven ready by heating it up to 400F 200C. Bring water to a boil in a medium-sized pot. Add the polenta slowly while whisking and stirring all the time to avoid lumps. Turn down the heat and let the polenta simmer, stirring every now and then, for about 20 to 25 minutes, or until it is thick and creamy. Add salt to your liking. On a baking sheet, mix chopped vegetables with garlic powder, olive oil, and salt. Roast in an oven that has already been heated for about 20 to 25 minutes, or until soft and lightly browned. Get the citrus gremolata ready while the vegetables are roasting. Put orange zest, lemon zest, chopped parsley, thyme, and rosemary in a small bowl. Mix well. Put roasted vegetables on top of creamy polenta and sprinkle citrus gremolata on top of that. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

A tasty vegan sandwich made with whole grain bread, Dijon mustard, grapes, shallots, and fresh herbs. The chickpea salad is full of flavor.

Ingredients: 1 can chickpeas, drained and rinsed. 2 tablespoons Dijon mustard. 2 tablespoons vegan mayonnaise. 1/4 cup grapes, halved. 1 small shallot, finely chopped. 2 tablespoons fresh herbs such as parsley, dill, or chives, chopped. Salt and pepper to taste. 4 slices whole grain bread. Lettuce leaves, for serving.

Instructions: In a mixing bowl, mash the chickpeas with a fork or potato masher until slightly chunky. Add Dijon mustard, vegan mayonnaise, grapes, shallot, and fresh herbs to the mashed chickpeas. Mix until well combined. Season with salt and pepper to taste. Toast the slices of whole grain bread if desired. Divide the chickpea salad mixture evenly among two slices of bread. Top with lettuce leaves and the remaining bread slices to form sandwiches. Slice the sandwiches in half if desired, and serve immediately. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A comforting and creamy vegan version of classic tomato soup, perfect for chilly days.

Ingredients: 1 onion, diced. 2 cloves garlic, minced. 1 tbsp olive oil. 1 can 28 oz crushed tomatoes. 3 cups vegetable broth. 1 cup coconut milk. 2 tbsp nutritional yeast. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste. Fresh basil for garnish.

Instructions: Add the minced garlic and diced onion to a large pot. Add olive oil and cook until the onion turns clear. Vegetable broth, coconut milk, nutritional yeast, dried basil, and dried oregano should all be added to the pot. Once the mixture starts to boil, lower the heat and let it cook for 15 to 20 minutes. This will let the flavors blend. Blend the soup with an immersion blender until it is smooth and creamy. You could also put it in a blender in batches and blend it until it's smooth. Add pepper and salt to taste. Add fresh basil on top and serve hot. Enjoy your tasty vegan cream of tomato soup that you made yourself!

Prep Time: 15 minutes

Cook Time: 25 minutes

These crispy cauliflower florets are a vegan take on the classic General Tso's Chicken. They are covered in a sweet and savory sauce.

Ingredients: 1 head cauliflower, cut into florets. 1/2 cup cornstarch. 1/4 cup soy sauce. 3 tablespoons maple syrup. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes. 1 tablespoon sesame oil. 2 green onions, sliced. 1 tablespoon sesame seeds, for garnish. Cooked rice, for serving.

Instructions: Preheat the oven to 400F 200C. Toss cauliflower florets with cornstarch until well coated. Place cauliflower on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cauliflower is crispy and golden brown. In a small saucepan, combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Heat sesame oil in a large skillet over medium heat. Add baked cauliflower and sauce to the skillet, tossing to coat evenly. Cook for an additional 2-3 minutes until cauliflower is coated and heated through. Garnish with sliced green onions and sesame seeds. Serve hot over cooked rice.

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegan Chinese shredded potato pancake is a delicious and easy-to-make dish that's perfect for any meal. The shredded potatoes are seasoned with savory soy sauce, aromatic sesame oil, and tangy rice vinegar, then pan-fried until crispy and golden brown. It's a satisfyingly crunchy treat that pairs well with a variety of dipping sauces.

Ingredients: 2 large potatoes, peeled and shredded. 1 small onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons cornstarch. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon ground ginger. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons vegetable oil, for frying.

Instructions: In a large bowl, combine shredded potatoes, chopped onion, minced garlic, cornstarch, soy sauce, sesame oil, rice vinegar, ground ginger, salt, and black pepper. Mix well to combine. Heat vegetable oil in a large skillet over medium heat. Scoop about 1/4 cup of the potato mixture onto the skillet and flatten it with a spatula to form a pancake. Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining potato mixture, adding more oil to the skillet as needed. Once cooked, transfer the potato pancakes to a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce or enjoy as is!

Prep Time: 15 minutes

Cook Time: 15 minutes