Lunch

Zucchini salad with green olives and pumpkin seeds

The origin and cultivation of Zucchini comes from Mexico and the West Indies. In Europe this vegetable has appeared in Italy and has become quite popular just like the courgette. This vegetable has a low caloric content and is easily digestible. Now I will present you a salad very easy to make and extremely delicious 🙂 […]

Continue Reading

Lunch

Spinach with Garlic and Cashew Milk

First time let’s talk a little about spinach because it is delicious, healthy and can be cooked in a lot of kinds, depends on everyone’s taste. Spinach is a rich source of minerals, vitamins and phytonutrients. It is beneficial to a large number of vital processes and is therefore recommended to consume it regularly. Health […]

Continue Reading

Lunch

Chinese Chickpea Salad

SERVES: 4 to 6 PREP TIME: 20 min. ACTIVE TIME: 15 min.   INGREDIENTS: 1 tablespoon sesame oil 3 cups cooked chickpeas (or two 15-ounce cans, rinsed and drained) 3 tablespoons gluten-free tamari (use coconut aminos to be soy-free) 4 cups shredded napa cabbage (about 1 small head) 1 cup shredded red cabbage 1 cup […]

Continue Reading

Lunch

Beer-Marinated Portobello Tacos with Avocado-Corn Salsa

MAKE: 8 TACOS PREP TIME: 25 min ACTIVE TIME: 35 min INACTIVE TIME: 15 min   INGREDIENTS: 1½ cups vegan pale or blonde ale (Ground Breaker Brewing IPA No. 5 and Brunehaut Bio Blonde are both vegan and gluten-free) Juice of 1 lime 1 teaspoon ground cumin ½ teaspoon garlic powder 4 portobello mushrooms, stemmed, […]

Continue Reading

Lunch

Tempeh Nuggets

MAKES: 40 NUGGETS PREP TIME: 10 min ACTIVE TIME: 30 min INACTIVE TIME: 30 min   INGREDIENTS: Two 8-ounce packages tempeh 3 cups low-sodium “no-chicken” flavored vegetable broth (or regular vegetable broth) 2 tablespoons liquid aminos 1 teaspoon dried thyme 1 teaspoon dried marjoram ¾ cup plain vegan yogurt (preferably unsweetened, nut-free if necessary) ¼ […]

Continue Reading

Lunch

Spicy Sesame Soba Noodle Bowl

SERVES: 4 to 6 PREP TIME: 15 min. ACTIVE TIME: 30 min.   INGREDIENTS: 1 bunch broccoli, chopped into florets 2 tablespoons sesame oil Salt and pepper to taste ¾ cup tahini (gluten-free if necessary) 3 tablespoons tamari (gluten-free if necessary) 2 tablespoons brown rice vinegar 1 to 2 tablespoons sriracha (or other hot sauce) […]

Continue Reading

Lunch

Potato Leek Soup

SERVES: 4 TO 6 PREP TIME: 15 min (not including time to make Quick Bacon Crumbles) ACTIVE TIME: 25 min INACTIVE TIME: 15 min   INGREDIENTS: 1 teaspoon olive oil 2 leeks, thinly sliced (white and light green parts) 1 garlic clove, minced 2 pounds Yukon gold potatoes, chopped 2 teaspoons dried rosemary 2 teaspoons […]

Continue Reading

Gluten Free | Lunch

Cashew Cheese Sauce

MAKES ¾ CUP PREP TIME: 5 minutes ACTIVE TIME: 10 minutes INACTIVE TIME: 60 minutes   INGREDIENTS: ½ cup raw cashews, soaked in warm water for at least 1 hour and drained, water reserved 5 to 6 tablespoons reserved soaking water 2 tablespoons lemon juice 2 tablespoons nutritional yeast ½ teaspoon white soy miso (or […]

Continue Reading

Lunch

BRAISED RED CABBAGE AND APPLE

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Ingredients: 1 small head red cabbage 1 red apple 1/2 small onion 3 cloves 1 cinnamon stick 1/2 cup vegetable stock 1/2 cup red wine salt pepper Preparation: Shred, wash and dry the cabbage. Peel and core the apple and the grate. Peel […]

Continue Reading

Lunch

Crispy Baked Tofu Broccoli with Blood Orange Sauce

Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Serves 2 – 4 This dish requires some planning ahead and prep time to prepare the tofu properly. Be sure to read through the instructions before you begin. Ingredients: 1 package extra firm organic tofu 1 large head broccoli, cut into florets 4 […]

Continue Reading