#plantbasedgoodness

This Harissa Veggie Bowl Salad is a delicious treat that is vegan, vegetarian, and gluten-free. It's also very simple to make and tastes great. When you mix quinoa, roasted vegetables, and a spicy harissa dressing, you get the perfect mix of tastes and textures. You'll love this meal because it's filling and good for you.

Ingredients: 2 cups cooked quinoa. 1 cup roasted sweet potatoes, diced. 1 cup roasted red bell peppers, sliced. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, thinly sliced. 1/2 cup fresh cilantro leaves. 1/4 cup sliced almonds. 1/4 cup harissa sauce. 2 tablespoons olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Toast the red bell peppers, add the cherry tomatoes, cucumber, red onion, and fresh cilantro leaves to a large bowl. Then add the cooked quinoa. Add the olive oil, lemon juice, salt, and pepper to a small bowl and mix them together with a whisk. Add the harissa dressing to the salad and mix everything together until it's well covered. Add the sliced almonds on top to make it crunchier. Serve your tasty Harissa Veggie Bowl Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 20 minutes

A vegan dish that is both healthy and tasty, made with tofu, spinach, and fragrant Indian spices.

Ingredients: 200g firm tofu, cubed. 2 cups fresh spinach leaves. 1 onion, finely chopped. 2 tomatoes, chopped. 2 cloves garlic, minced. 1-inch ginger, grated. 1 green chili, finely chopped. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon garam masala. Salt to taste. 1 tablespoon oil.

Instructions: In a pan, heat oil over medium heat. Add onions, garlic, ginger, and green chili. Saut until onions are translucent. Add tomatoes, cumin, coriander, turmeric, and salt. Cook until tomatoes are soft. Add spinach leaves and cook until wilted. Transfer the mixture to a blender and blend until smooth. In the same pan, add the cubed tofu and saut until lightly golden. Pour the blended spinach mixture over tofu. Add garam masala and mix well. Cook for another 5 minutes until tofu absorbs flavors. Serve hot with rice or roti.

Prep Time: 15 minutes

Cook Time: 20 minutes

Savor this vegan and Paleo cranberry vinaigrette's bright, zesty flavors. It's the ideal dressing to give your meals a delightful twist and to uplift your salads.

Ingredients: 1/2 cup fresh cranberries. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a small saucepan, combine the fresh cranberries and maple syrup over low heat. Cook for about 5 minutes or until the cranberries soften and burst. Remove the cranberry mixture from heat and let it cool for a few minutes. Transfer the cranberry mixture to a blender or food processor. Add olive oil, balsamic vinegar, minced garlic, salt, and pepper. Blend until the mixture becomes smooth and well combined. Taste and adjust the seasoning, adding more salt, pepper, or maple syrup as needed to reach your desired flavor profile. Pour the cranberry vinaigrette into a glass jar or container and store it in the refrigerator until ready to use. Drizzle over your favorite paleo and vegan salads or dishes before serving.

Prep Time: 10 minutes

Cook Time: 5 minutes

This Moroccan-inspired vegan casserole combines hearty chickpeas, lentils, and potatoes with fragrant spices like cumin, coriander, and cinnamon, creating a flavorful and satisfying dish perfect for any occasion.

Ingredients: 1 cup dried chickpeas, soaked overnight. 1 cup dried lentils. 2 large potatoes, peeled and diced. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 3 cups vegetable broth. 2 teaspoons ground cumin. 2 teaspoons ground coriander. 1 teaspoon smoked paprika. 1 teaspoon turmeric. 1/2 teaspoon cinnamon. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro, chopped for garnish.

Instructions: Preheat oven to 375F 190C. In a large oven-safe pot or casserole dish, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened. Add diced potatoes, soaked chickpeas, and dried lentils to the pot. Stir in diced tomatoes, vegetable broth, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. Bring mixture to a simmer, cover, and transfer to preheated oven. Bake for 45-50 minutes or until chickpeas and lentils are tender and the liquid is absorbed. Once done, remove from oven and let it cool for a few minutes. Garnish with freshly chopped cilantro before serving.

Prep Time: 15 minutes

Cook Time: 50 minutes

Vibrant flavors and nutrients of these Chimichurri Summer Vegetable Bowls - a plant-based delight for the senses.

Irish moss sea moss, coconut milk, and warming spices are used to make this creamy and tasty vegan drink.

Ingredients: 1 cup Irish moss soaked and rinsed. 4 cups filtered water. 1 cup coconut milk. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. Pinch of sea salt.

Instructions: In a blender, combine soaked and rinsed Irish moss with filtered water. Blend on high until smooth and creamy, about 2-3 minutes. Strain mixture through a fine mesh sieve to remove any remaining solids. Return strained liquid to the blender. Add coconut milk, maple syrup, vanilla extract, ground cinnamon, and a pinch of sea salt. Blend until well combined and frothy. Pour into glasses and serve chilled. Optional: garnish with a sprinkle of cinnamon or grated nutmeg.

Prep Time: 15 minutes

Cook Time: 0 minutes

Instead of regular burgers, these quinoa and kale patties are tasty and good for you. They are full of protein and vitamins and make a filling meal for vegetarians and people who just like vegetables.

Ingredients: 1 cup cooked quinoa. 2 cups chopped kale leaves. 1/2 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 egg, beaten. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon red pepper flakes optional. 2 tablespoons olive oil for frying.

Instructions: In a large mixing bowl, combine the cooked quinoa, chopped kale, grated Parmesan cheese, breadcrumbs, chopped onion, minced garlic, beaten egg, salt, black pepper, and red pepper flakes if using. Mix all the ingredients until well combined. Form the mixture into patties, about 3 inches in diameter and 1/2 inch thick. Heat olive oil in a skillet over medium heat. Carefully place the patties in the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Transfer the patties to a paper towel-lined plate to remove excess oil. Serve hot with your favorite burger buns and toppings.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in these delicious vegan chocolate chip cookies, which are ideal for satisfying your sweet tooth.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup coconut oil, melted. 3/4 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1 cup vegan chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking soda, and salt. In a separate bowl, mix the melted coconut oil, brown sugar, and granulated sugar until well combined. Add the applesauce and vanilla extract to the wet mixture and mix until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the vegan chocolate chips. Using a spoon or cookie scoop, drop spoonfuls of cookie dough onto the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious vegan chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10-12