January is National Soup Month, and this Thai Coconut Soup deserves a spot in your meal plan. This recipe relies on pantry staples, so you can make a batch whenever the mood strikes. Garlic, ginger, and chili flakes bring an exciting depth of flavor that enhances the jarred curry paste. You can always turn up the heat or dial it back by adjusting the curry paste and chili flakes to suit your taste. Don’t forget, the coconut milk adds a nice creaminess that balances the heat.
Serves 2-3
Total time: 1 hour
Vegan
- 1 pound firm tofu
- 5 tablespoons sunflower oil, divided
- 15-ounce can coconut milk
- ¼ cup cane sugar
- 3 tablespoons Thai red curry paste
- 3 tablespoons tamari
- 3 tablespoons lime juice
- 1 small onion, julienned
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- ½ teaspoon crushed red chili flakes
- 2 cups vegetable broth
- ½ pound yellow potatoes, halved and sliced
- Preheat oven to 350°F. Break tofu into bite size pieces and toss with 2 tablespoons sunflower oil. Place on a baking sheet and bake for 20-30 minutes, turning occasionally until lightly golden brown.
- Meanwhile, whisk together coconut milk, sugar, red curry paste, tamari, and lime juice. Set aside.
- Heat remaining oil in a 2-quart stockpot over medium-low heat. Sauté onion until tender, approximately 3-5 minutes. Add garlic, ginger, and red chili flakes; cook until fragrant.
- Add broth and potatoes. Bring to a gentle simmer and cover. Simmer until potatoes are just tender, approximately 5-8 minutes.
- Stir in coconut mixture and adjust seasoning to taste. Add tofu and serve.
Smoothie bowls are a perfect way to inject a little tropical flair, not to mention vitamin C, into these winter days. Does the idea of drinking a meal take away some of the satisfaction? Control the consistency of your blended serving of fruits and go wild with toppings!
Serves 2
Total Time: 10 minutes
Gluten-Free, Dairy-Free, Vegan
Ingredients
- 10 ounces frozen fruit blend (tropical if available)
- 1 cup almond milk
- ½ cup orange juice
- 1 tablespoon honey or to taste
Toppings:
- 1 kiwi, peeled and chopped
- ½ cup chopped pineapple
- 1 dragon fruit, chopped
- 1 teaspoon hemp hearts
- ½ teaspoon chia seeds
- ¼ cup shredded coconut
Directions
- Blend frozen fruit, almond milk, orange juice, and honey until smooth. Mixture will be thick. Pour into serving bowls.
- Top with fruit and sprinkle on chia seeds, hemp hearts, and shredded coconut. Serve immediately.
Looking for a warm bowl of cozy? Look no further than this potato & corn soup. It’s luscious and creamy, without any cream! This savory soup is a no brainer for cold nights.
Serves 4
Total Time: 40 minutes
Vegan
Ingredients
Directions
- In a large pot, sauté onion until soft, about five to six minutes. Add garlic and sauté for an additional minute.
- Add the broth and potatoes to the pot and bring to a boil. Once boiling, reduce heat to a simmer until potatoes are soft, about 20 minutes.
- Add the contents of the pot to a blender. Add the corn and blend until smooth. Do this in batches if necessary.
- Stir in salt, liquid aminos, and nutritional yeast to taste.
These cheddar & chive smashed potatoes are simply elegant! Equal emphasis on the simple and the elegant. Cheddar and fresh chives combine for the perfect side dish.
Serves 4
Total Time: 40 minutes
Vegan
Ingredients
Directions
- Place potatoes in a large pot of salted water. Bring to a boil; then cook, covered for 8-10 minutes or until fork tender. Drain in a colander.
- Place in a lightly greased baking sheet, and with the back of a fork gently press until the potatoes burst. Continue until all potatoes are smashed.
- Drizzle with avocado oil and sprinkle bag of Daiya Cheddar Style Shreds on potatoes until evenly coated. Add salt and pepper to taste.
- Bake at 400°F for 15 minutes or until cheese is melted and potatoes are golden brown.
- Remove from oven and garnish with freshly chopped chives.
It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.
Serves 4-6
Total Time: 10 minutes
Vegan
Ingredients
- 1 cup organic sweet corn, fresh or frozen, blanched 1 to 2 minutes
- 15 ounces Eden Black Beans, drained
- 2 tablespoons red bell pepper, diced
- 2 tablespoons green bell pepper, diced
- 1 clove garlic, minced
- 1 tablespoon lime juice, freshly squeezed
- ½ teaspoon Ground Cumin
- ¼ cup onion, diced
- ½ teaspoon dried cilantro or dried parsley
- ½ teaspoon Sea Salt
- ½ cup green onions, chopped
- 1 tablespoon minced jalapeño, or to taste
Directions
- Mix all ingredients together and serve room temperature or chilled with your favorite organic corn chips.
This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat that may be just what you need to get out of bed when all you want to do is hit the snooze button. As the weather cools, there’s nothing like a warm meal to motivate you. One batch of this oatmeal is perfect as a weekend breakfast for the whole family, or you can reheat individual portions throughout the week for a quick meal before work or school.
Serves 6
Total Time: 50 minutes
Vegan
Ingredients
- 2 cups quick oats
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- 1 tablespoon chia seeds
- Pinch of salt
- 2 cups coconut milk, from a carton
- ¾ cup maple syrup
- ½ cup peanut butter
- 1 teaspoon vanilla
- 1/3 cup chocolate chips or chopped chocolate
Directions
- Preheat oven to 350∞ F. In a medium bowl combine oats, cocoa powder, baking powder, chia seeds, and salt.
- In a separate bowl whisk together coconut milk, maple syrup, peanut butter, and vanilla.
- Pour wet mixture into the dry mixture and stir until fully incorporated. Pour mixture into an oven-safe baking dish and sprinkle with chocolate chips.
- Bake for 35-40 minutes.
Looking for the perfect side dish for your next grill night? Look no further! Grilled Corn and Peach Salad combines the season’s peak produce with the smoky fire of the grill. With farro and baby kale, this salad doesn’t have to be relegated to the side. Make it the star of the show with some grilled chicken or scallops. Tarragon has a pungent, bittersweet flavor that holds its own in the salad. If you can’t find tarragon, or don’t love its fennel-like notes, you can always substitute basil, dill, or any other soft herb you like.
Serves 4-6
Total time: 60 minutes
Vegan
Ingredients
- 1 cup farro
- 2 peaches, segmented
- 2 ears of corn
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 3 cups baby kale
Dressing:
- 6 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tablespoon cane sugar or agave nectar
- 1 tablespoon fresh tarragon, minced
- ¼ teaspoon sea salt
Directions
- In a medium saucepan, cover farro generously with water. Add a pinch of salt and bring to a simmer. Cook for 20-30 minutes or until farro is tender. Drain and set aside to cool.
- Meanwhile, prepare corn for grilling by pulling back husks to the base and removing the silk. Fold husks back into place and submerge corn in a large bowl of cold water to soak for at least 30 minutes. While soaking, preheat grill to medium-high heat.
- Remove corn from water and shake off excess. Place the corn on the grill, and grill for 15 to 20 minutes, turning every five minutes, or until kernels are tender. Remove the husks and remove the kernels once cool enough to handle.
- Combine corn kernels, farro, peaches, tomatoes, avocado, and kale.
- Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve promptly.
We all know and love the classic crispy rice bar. Take it up a notch by adding natural peanut butter and fair-trade chocolate for these chocolate peanut butter crispy rice treats. The result? A portable treat that you can take to picnics by the water, camping under the stars, or your next backyard barbecue.
Serves 12
Total time: 15 minutes
Gluten-Free, Vegan
Ingredients
- 2 Endangered Species Chocolate Bars, finely chopped
- 5 cups rice crisp cereal
- 1 cup natural creamy peanut butter
- ¾ cup agave syrup
- 2 tablespoons plant-based butter
- 1 teaspoon vanilla extract
- ¼ cup crushed salted peanuts
Directions
- Line an 8” square pan with parchment paper.
- Put rice crisp cereal in a large mixing bowl.
- Melt butter in pan over low heat. Add agave to the pan and stir together until combined. Add peanut butter. Stir to combine.
- Let this mixture cook on low for three to four minutes, stirring frequently. It should start to thicken slightly but still be a liquid when you take it off the heat. Take pan off heat. Add vanilla extract. Stir to combine.
- Pour the peanut butter mixture over the rice crisp cereal. Stir to combine. Pour mixture into parchment-lined pan. Press mixture down firmly to be sure it all sticks together.
- Let set in the fridge for one hour. Chop roasted and salted peanuts. Set aside.
- Melt chocolate in microwave in 20 second increments. Stir well between each increment. Stop microwaving when there is still a bit of solid chocolate remaining.
- Pour the chocolate over the top of the rice crispy treats. Spread out evenly with a spatula or the back of a spoon. Sprinkle chopped nuts on top while chocolate is liquid.
- Let set in fridge. Once chocolate is firm cut into 12 squares and serve.
Sautéed mushrooms pack a flavorful punch when combined with a melty plant-based cheese! The chicken flavored bouillon contains no meat, but it does add a ton of umami. The beauty of birria-style tacos is that you get a side of dipping sauce! Instead of a traditional consommé, this simplified version uses enchilada sauce, so you don’t have to wait long to enjoy! Feel free to thin the enchilada sauce with veggie broth (maybe mushroom broth!) to get a more typical birria experience. It’s messy, but it’s so good!
Makes 12
Total time: 45 minutes
Vegan, Gluten-Free
Ingredients
- 4 tablespoons sunflower oil
- 1 small yellow onion, minced
- 2 pounds king or oyster mushrooms
- 4 large garlic cloves, minced
- 3 tablespoons taco seasoning
- 1-2 tablespoons chicken flavored vegetarian bouillon (optional)
- ½ teaspoon crushed red chilies
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 12 corn tortillas
- 1 ½ cup store-bought enchilada sauce, heated
- 1 ½ cup plant-based mozzarella cheese, shredded
Directions
- Shred king mushrooms by scraping the length of the mushrooms with the tines of a fork, working your way around then pull apart by hand and set aside.
- In a sauté pan, heat oil over medium heat. Add onion and cook until tender. Toss in shredded mushrooms and cook for 3-5 minutes, stirring frequently. Add garlic, taco seasoning, mock chicken powder, chilies, salt, and pepper. Continue to cook until fragrant and mushrooms are tender.
- To assemble, layer 2 tablespoons cheese and 2 tablespoons of mushrooms onto each tortilla. Fold in half and heat 2 minutes per side in a clean skillet. Once cheese has melted, brush or spoon on sauce to coat tacos.
- Place tacos on a platter and service with remaining enchilada sauce.
This noodle bowl features a classic peanut dressing and pasta made from chickpeas! Chickapea is more than just pasta, it’s an excellent source of plant-based protein. Add your favorite veggies and this complete meal is a no brainer!
Serves 2
Total time: 25 minutes
Vegan, Gluten-Free
Ingredients
- 1 package Chickapea Spaghetti
- 1 tablespoon sesame oil
- 1 cup baby carrots, julienned
- 1 cup snap peas, julienned
- 2 teaspoons white sesame seeds
- 2 tablespoons fresh ginger, minced
- 2 cloves of garlic, minced
Peanut Dressing
- ¼ cup rice wine vinegar
- ¼ cup avocado oil
- 3 tablespoons crunchy natural peanut butter
- 2 tablespoons gluten-free tamari
- 1 tablespoon sweet chili sauce
Topping
- 2 cups edamame beans, cooked and shelled
- 1 avocado, sliced
- 1 lime, cut into wedges
Directions
- Prepare Chickapea Spaghetti: Bring four liters of salted water to a boil. Add pasta; decrease heat to maintain a gentle boil. Stir and cook pasta for six to eight minutes or until desired consistency is reached.
- While the pasta is cooking, mix together the peanut dressing ingredients in a small bowl and set aside.
- Add sesame oil to a non-stick frying pan and warm over medium heat. Add the carrots, snap peas, sesame seeds, ginger, and garlic to the frying pan. Cook the mixture in the frying pan for ten minutes keeping it moving to avoid burning.
- Drain pasta and add to frying pan.
- Pour the peanut sauce over the contents of the pan and mix well, cooking for an additional one to two minutes.
- Divide the pasta between two bowls and top with edamame, avocado, and lime wedges.
Full of colorful veggies, this vegan power bowl really hits the spot. Topped with a creamy peanut dressing, powered by oatmilk, and you’ve got yourself
1 HR • 4-5 SERVINGS • VEGAN
Ingredients
- 1 pound Brussels sprouts, halved
- 2 cups sweet potatoes, cubed
- 2 cups beets, sliced
- Olive oil, to taste
- Salt, to taste
- Pepper, to taste
- 1 tablespoon garlic powder
- 1 8-ounce block extra firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- ½ cucumber, diced
- 3-4 radishes, sliced
- 1-2 avocados, sliced
- 3 cups jasmine rice, cooked
DRESSING
- ½ cup peanut butter
- ½ cup Califia Farms Original Oatmilk ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 thumb ginger, grated
- Salt, to taste
- Black sesame seeds, optional
Directions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper and add halved brussels sprouts, cubed sweet potatoes, and sliced beets. Drizzle with olive oil, salt, pepper, and garlic powder. Bake for 20 minutes.
- While vegetables are baking, cut tofu into cubes and add to a skillet over medium heat. Drizzle with olive oil and add soy sauce, honey, and rice vinegar. Cook until brown on all sides, about 10 minutes.
- In a medium-sized mixing bowl, heat peanut butter in the microwave for 30 seconds. Add Califia Farms Original Oatmilk, soy sauce, sesame oil, grated ginger, and salt to taste.
- Add desired amount of rice to a bowl. Add brussels sprouts, sweet potatoes, beets, tofu, sliced radishes, and avocados. Spoon peanut dressing on top. Garnish with black sesame seeds. Enjoy!
Have you ever bought a fresh pineapple and wondered if there was a way to utilize all the rind? If you’re a fan of kombucha, try your hand at homemade pineapple tepache. It’s easier and faster to make tepache than kombucha. This fermented drink is full of enzymes like bromelain from pineapple and probiotics from the fermentation process, which can support digestion. Make sure to taste the mixture often to find the perfect blend of sweet and tart. Serve as a refreshing sparkling drink or use it full-strength in your next homemade vinaigrette.
Makes 4-6 cups
Total time: 10 minutes, plus 1-5 days to ferment
Gluten Free, Dairy Free, Vegan
Ingredients
- 1 whole pineapple
- ¾ cup cane sugar
- 2-inch piece of fresh ginger, peeled and thinly sliced
- 3 cups warm filtered water
- Cold filtered water
Directions
- Lightly rinse pineapple then cut off rind, leaving about a half inch of fruit on rind. Use remaining fruit for snacking or another use.
- Dissolve sugar in the warm water and allow to cool. Place the pineapple rind and ginger in a 2-quart jar. Add the sugar mixture and additional cold water to cover rinds.
- Use a fermentation weight to keep rind submerged during fermentation. Cover jar opening with cheesecloth secured with a rubber band.
- Place jar in a cool, dark place for up to five days. Taste daily until mixture has fermented to your taste. When done, strain it, and store in a clean jar in the fridge.
- To serve, mix finished tepache with plain sparkling water (about a 1:3 ratio of tepache to water) or serve over ice.
Crispy mushrooms and a complex, rich sauce come together to re-imagine a classic dish. Lighter than traditional carbonara recipes, but with plenty of protein to keep you satisfied. This is a smarter way to pasta.
30 MIN· SERVES 4 ·VEGAN· GLUTEN-FREE
Ingredients
- 1 box Explore Cuisine Organic Black Bean Spaghetti
- 7 ounces silken tofu, drained
- 1 tablespoon white miso
- 1 pinch red pepper flakes
- 1 dash smoked paprika
- ¼ cup water
- ¼ cup white wine
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- ½ cup olive oil, divided
- ½ pound oyster mushrooms
- 1 dash salt
- 1 dash fresh ground black pepper
Directions
- Cook pasta according to package directions. Reserve ¼ cup of pasta water for later.
- To a blender, add tofu, white miso, red pepper flakes, smoked paprika, water, white wine, nutritional yeast, and lemon juice. Blend until smooth. While blender is running, add ¼ cup olive oil, season with salt and pepper.
- To a large saute pan over high heat, add remaining ¼ cup olive oil and mushrooms, cook until golden and crispy, about six minutes. Remove to a paper towel lined plate.
- Add creamy sauce to pan, add cooked pasta and ¼ cup reserved pasta water to get the right consistency. Serve and garnish with crispy mushrooms.
Elevate burger night by topping Beyond Burgers with caramelized onions and garlic aioli. There’s no shortage of flavor here!
45 MIN · SERVES 4 • VEGAN
Ingredients
GARLIC AIOLI
- 2/3 cup vegan mayonnaise
- 2 garlic cloves, minced
- 1 teaspoon lemon juice
- ¼ teaspoon sea salt
- 2-3 tablespoons water, optional
CARAMELIZED ONIONS
- 1 tablespoon vegan butter
- 1 large yellow onion, sliced
- 1 tablespoon coconut sugar
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme
BURGER
Directions
- Add vegan mayonnaise, garlic, lemon juice, and sea salt to a blender or food processor. Process until smooth. Scrape down the sides and then added as much water as needed. Blend and repeat until desired consistency is reached. Set aside.
- Over medium-low heat, melt the vegan butter in a thick-bottomed stainless steel or cast iron pan. Add the sliced onions and cook for 10 minutes to soften. Add a pinch of salt and the sugar, then reduce the heat and continue to cook the onions for 30 minutes to one hour until they are deep amber in color and caramelized. Stir them often enough so that they don’t burn, but not so much that they won’t brown. Finish off with the balsamic vinegar, thyme, and garlic. Cook for an additional three minutes and set aside.
- Cook Beyond Burger according to package instructions. Two to three minutes before patty is finished cooking add a slice of smoked gouda cheese and allow it to melt. Toast ciabatta buns for two to three minutes. Top with Beyond Burger patty followed by caramelized onions and fresh arugula. Spread garlic aioli on top ciabatta half and enjoy!
Farro is a great grain to have in your pantry. Also known as emmer wheat, farro is a source of protein, fiber, and minerals. Plus, a 20-minute cooking time is nearly half of some other whole grains. Try it hot in soups or sides, or cold, like in this colorful alpha omega salad. It makes packing healthy lunches a snap! Make a batch of the salad and portion it into individual containers for the week. Your future self will thank you!
Serves 4-6
30 minutes
Vegan
Ingredients
- 1 cup farro
- 5 cups cold water
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- ½ medium red onion, chopped
- 1 small carrot, peeled and grated
- 1/3 cup frozen peas
- 1/3 cup dried cranberries
- ½ bunch Italian parsley, chopped
- 3 tablespoons sunflower seeds
Dressing
- 3 ½ tablespoons olive oil
- 2 tablespoons flaxseed oil
- 4 tablespoons red wine vinegar
- 2 large garlic cloves, minced
- ½ teaspoon sea salt
Directions
- Cook farro in water with a pinch of salt for 20 minutes or until tender. Drain and cool.
- Meanwhile, prepare the vegetables as described above and place in a medium-size mixing bowl.
- Whisk together dressing until emulsified.
- Combine farro, vegetables, dressing, peas, sunflower seeds, and cranberries. Toss and serve.
A bright green smoothie is just what we need to get us through January days. Healthy fats and real food ingredients will leave you fulfilled.
5 MIN • SERVES l · VEGAN · GLUTEN-FREE
Ingredients
- 1 large ripe frozen banana, peeled and sliced
- ¼ medium ripe avocado
- 1 large handful spinach
- 1 tablespoon ground flaxseed
- 1 cup of unsweetened plain almond milk
- 2 teaspoons Bragg Apple Cider Vinegar
- 1-2 ice cubes
Directions
- Add all ingredients to a high-speed blender and blend until smooth.
- Serve Immediately.
If you’ve never made your own fermented foods, now is a great time to get started. With hearty winter veggies, this cabbage and beet ferment is a great introduction to home fermenting! It’s as easy as combining salt and time with your favorite veggies. Beneficial bacteria will get to work making nutrients more bioavailable and creating a fizzy tart flavor. You can start tasting the mixture after about one week. When it is as sour as you like, it’s done!
4-5 cups
20 minutes active time, 3-4 weeks total
Vegan
Ingredients
- 2 pounds red cabbage
- 2 medium beets
- 5 teaspoons sea salt
- 2 cups cold water
Directions
- Quarter and core cabbage then slice into thin ribbons. Peel and shred beets.
- Place cabbage and beets in a large mixing bowl and add salt. Toss mixture and allow to stand for 5 minutes, mixing occasionally until moisture comes out of the vegetables.
- Add cold water. Press and squeeze mixture with your hands to soften, approximately 3-5 minutes.
- Place cabbage mixture in a 2-quart sterilized mason jar or fermenting crock. Place a glass or ceramic weight to submerge cabbage mixture then lightly cover and place in a dark place to ferment for 3-4 weeks. Cabbage will take on a pleasantly sour aroma and taste.*
- Close jar with a lid and store in the refrigerator.
*If any off odor, taste, or mold develops, discard.
Banana bread is a tried-and-true classic! This recipe makes a moist, plant-based version of the treat.What will you top it with, chocolate chips or chopped nuts?
1 HR 15 MIN· SERVES 4 • VEGAN
Ingredients
- 3-4 ripe bananas, mashed
- 1/3 cup coconut sugar
- ½ cup Califia Farms Oat Barista Blend
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Directions
- Preheat oven to 350°F. Line a 9 x 5 inch
loaf pan with parchment paper, making sure the parchment is hanging over the sides of the loaf pan. This will help you easily remove the loaf after baking. Spray with nonstick spray and set aside.
- In a large bowl, mix together the mashed bananas, coconut sugar, oat milk, oil, and vanilla extract until all is well combined. Slowly, fold in the flour, baking soda, salt, and cinnamon until just combined. Careful not to over mix. The mixture should be slightly thick and lumpy.
- Pour the mixture into the loaf pan. Bake for 45-50 minutes until a knife inserted in the center of the loaf comes out clean. Let cool for at least 30 minutes before serving. Enjoy!
With the abundance of winter squash available, you might wonder the best (or perhaps easiest) ways to prepare the many varieties. Read on for the simplest roasting and cooking methods. You can also follow our guide to learn more about the plentiful squash available now at RT. When picking your squash, they should be heavy for their size and have a dull appearance. They should also be firm to the touch with no soft spots, bruises or cuts. If squash are cut, the flesh should have a moist appearance.
How to cook squash in the oven:
- Bake a smaller squash whole by piercing the skin with a knife in several places or by cutting it in half and removing the seeds and fibers. Place it whole, or halves with cut sides up, in an ungreased baking pan or dish.
- If baking halves, add about 1/4-inch water to the pan. Dot squash halves with butter, and sprinkle with salt and pepper.
- Bake at 350°F for 45 to 60 minutes, depending on the size and variety of the squash. Cool slightly.
- If whole, cut open and remove seeds and fibers after baking. Remove skin.
How to cook squash on the stove-top:
- Peel squash, and cut into 1-inch cubes or slices.
- To boil, cover and cook in 1-inch boiling water 10 to 15 minutes or until tender.
- To steam, place steamer basket in ½-inch water in saucepan or skillet; add squash. Cover tightly and heat to boiling; reduce heat to low. Steam cubes seven to 10 minutes, for slices steam 12 to 15 minutes.
Read more about how to prepare squash
It’s soup season, folks! Celebrate properly by pulling out your coziest sweater, slipping on your favorite socks, and curling up with a bowl of this Winter Squash and Chard Soup. Winter squash comes in so many shapes, sizes, varieties, and textures! Use a couple different varieties in this recipe to add greater dimension and keep things fresh. This soup is densely nutritious with a host of veggies and spices. It even calls for a little hot sauce to kick things up a notch! Gluten-free and vegan, this recipe will satisfy all kind of diets as you cook your way through the flavors of the season.
Serves 6
Total time: 60–70 min
Gluten-free, vegan
Ingredients
- ¼ cup olive oil
- 1 large leek, halved and sliced
- 2 teaspoons salt, divided
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 3 ribs celery, diced
- 4 teaspoons Herbs de Provence
- 2 pounds winter squash, peeled and cubed
- 1-15 ounce can diced tomatoes
- 6 cups vegetable broth
- 1 tablespoon Sriracha sauce
- 1 bunch chard, stemmed and chopped
Directions
- Heat oil in a large stockpot over medium heat. Add leek, garlic, and ½ teaspoon salt, and cook, stirring frequently until softened, 3 minutes. Add carrots, celery and Herbs de Provence. Cover and cook, removing lid to stir often until the vegetables are starting to soften, 5 minutes.
- Add squash, tomatoes, broth, Sriracha sauce, and remaining salt and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until the squash is tender, but not falling apart, about 15 minutes.
- Add chard and continue to cook until chard has wilted, 2 minutes. Adjust seasoning to taste and serve.
Zest it up! Fancify your kombucha fix by transforming it into a classy mocktail from Health Ade.
5 MIN · SERVES 1 · VEGAN · GLUTEN-FREE
Ingredients
- ¾ ounce lemon juice
- ¾ ounce lime juice
- 1 ¼ ounces simple syrup
- 7 ounces Health-Ade Ginger Lemon Kombucha
- 1 lime wedge, for garnish
- Mint leaves, for garnish
Directions
- Combine lemon juice, lime juice, and simple syrup to a cocktail shaker.
- Fill shaker with ice. Shake and strain.
- Pour over ice in copper cup or glass of choice.
- Top with Health-Ade Ginger Lemon Kombucha.
- Garnish with a lime wedge and mint leaves, enjoy!
Try this veganized take on a traditional Vietnamese banh mi by subbing out the meat for marinated tofu. Load up the sandwich with quick pickled veggies that add a satisfying crunch and a zip to the toppings! This recipe would make a great option for your meal prep repertoire or comes together fast for easy, spur of the moment fare. There’s nothing like sinking your teeth into deliciously-packed, toasty bread and coming away with that perfect banh mi bite!
Serves 4
Total time: 45 min
Vegan
Ingredients
- 8 ounces marinated extra firm tofu, sliced
- 4 soft hoagie buns
Quick Pickle
- 1 carrot, finely julienned
- ½ bunch radishes, thinly sliced
- 1 large garlic clove, minced
- ¼ cup rice vinegar
- 1 ½ teaspoons cane sugar
- ¼ teaspoon sea salt
- Crushed red chilies to taste
- 1 small cucumber, thinly sliced
- 1 bunch cilantro
Sauce
- 1/3 cup plant-based mayonnaise
- 1 tablespoon sriracha sauce
Directions
- Preheat oven to 350°F. Place sliced tofu on a parchment-lined baking sheet and brush with olive oil. Place in oven and bake for 30 minutes.
- Meanwhile, prepare the quick pickles by whisking together rice vinegar, garlic, sugar, salt, and crushed chilies in a small bowl. Add carrots and radishes and toss to coat. Set aside to rest for 5-20 minutes, tossing occasionally. Drain.
- For the sauce, combine mayonnaise and sriracha.
- To assemble, spread sauce on hoagie buns then layer tofu, cucumbers, quick pickle, and cilantro. Serve promptly.
This green smoothie is on vacation! Lean into a tropical twist by adding mango, passion fruit, and C2O’s Pure Coconut Water to your drink.
5 MIN · SERVES 1 · VEGAN · GLUTEN-FREE
Ingredients
- 1 cup C20 Pure Coconut Water
- 2 cups kale
- 1 large mango
- 1 cup Greek yogurt
- 2 teaspoons chia seeds
- 2 passion fruits
- 1 tablespoon shredded coconut
Directions
- Blend mango, kale, Greek yogurt, chia seeds, passion fruit, and C20 Pure Coconut Water until smooth.
- Top with shredded coconut and chia seeds before enjoying!
Combine all the freshest flavors of summer in one bowl! With lime juice, fresh mint, watermelon and more, this salad is the ultimate refresher.
10 MIN · SERVES 4 · VEGAN · GLUTEN-FREE
Ingredients
- 2 tablespoons Crofter’s Organic Premium Strawberry Fruit Spread
- 2 cups strawberries, sliced
- 2 cups watermelon, cubed
- 2 cups cucumber, sliced
- ½ cup fresh mint, minced plus sprigs for garnish
- 1 tablespoon lime juice
- Pinch of salt
- 1 tablespoon chia seeds for garnish
Directions
- In a large bowl, combine the prepared strawberries, watermelon, cucumber, and fresh mint.
- Whisk the Crofter’s Organic Premium Strawberry Fruit Spread, lime juice, and salt together. Pour over the salad. Gently mix the salad to coat with dressing, being careful to not break the fruit pieces.
- Garnish with a sprinkle of chia seeds and sprigs of fresh mint. Serve and enjoy!
This dish is the perfect weeknight highlight! It comes together quickly, and you can utilize the veggies you have on hand to make a tasty noodle bowl. Boil the noodles, chop the vegetables, whisk together the dressing and you’re nearly there! Buckwheat noodles are packed with protein, but if you’re looking for more, then adding chicken, shrimp or tofu would pair well with these flavors, too. The customizability of this meal makes it perfect for a household of varying diets or preferences.
Serves 3
Dietary: Vegan
Total time: 25 minutes
Ingredients
- 8 ounces buckwheat or soba noodles
- 2 cups shredded red cabbage
- 1 red bell pepper, julienned
- 2 cups chopped greens, such as arugula or spinach
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 2 tablespoons tamari
- 1 tablespoon rice vinegar
- 2 large garlic cloves, minced
- 1 teaspoon sesame seeds
Directions
- Prepare noodles based on the package instructions, drain and cool.
- Whisk together dressing ingredients until well combined.
- Toss noodles with vegetables and remaining ingredients.
Chewy and chocolatey, these Vegan Crispy Bars will delight the whole family—whether or not they’re vegan. Melt the peanut butter, syrups, and vanilla together over medium/low heat and pour over rice cereal. Press into a pan and top with silky, melted chocolate. Finish with shredded coconut and you’ll have a treat as good as grandma’s in no time. The most difficult part is waiting until they’ve cooled to dig in!
- Vegan, Gluten-Free
- 1hr 20 min
- Serves 6-8
Ingredients
- 1 cup smooth peanut butter, unsalted
- 2/3 cup brown rice syrup
- 1/3 cup maple syrup
- 1 ½ teaspoon vanilla extract
- 5 cups rice cereal 1 ½ cups vegan bittersweet chocolate chips 1 tablespoon neutral oil 3 tablespoons shredded coconut
Directions
- In a 6-quart pot, melt together peanut butter, syrups, and vanilla on medium low heat. Stir in cereal.
- Spread mixture in a parchment lined 9″ by 9″ pan and press down flat.
- Melt chocolate with oil and spread over bars. Sprinkle with coconut and chill until set, about 1 hour.
For a simple dinner that feels fancy, embrace the flavors of fall with this elegant pasta!
- Vegan
- Gluten Free
- Serves 4
Ingredients
- 1/2 cup organic pumpkin seeds
- 1/2 cup olive oil
- 1/2 cup fresh sage leaves
- 2 shallots, chopped
- 3 cloves garlic, minced
- 2 tablespoon tomato paste
- 2 teaspoon smoked paprika
- 1 1/2 pound peeled and cubed butternut squash (about 4 cups)
- 3 cups vegetable broth
- 1/2 cup Bob’s Red Mill® Nutritional Yeast
- Salt and Pepper
- 1 pound gluten free linguine pasta
Directions
- In a large pot, toast pumpkin seeds over medium heat. Remove and set aside. In the same pot, bring olive oil to a simmering heat and fry the sage leaves for 2-3 minutes, until a bit darker and crispy. Remove and pat off excess oil with cloth.
- For sauce, add shallots to oil and saute for 2-3 minutes. Add garlic and cook additional 2 minutes. Add tomato paste and paprika and cook for 3-4 minutes, stirring continuously.
- Add squash and vegetable broth to pot. Bring to a boil, then return to a simmer. Cover and cook for 30 minutes, until squash is fork tender.
- Meanwhile, in another pot, cook the pasta until al dente according to directions. Reserve 1 cup of pasta water to thin the sauce as needed.
- Add the blender and blend sauce smooth. Stir in nutritional yeast and season to taste. Combine pasta and sauce. Thin with reserved pasta water if needed. Garnish with fried sage and toasted pumpkin seeds.
This vegan recipe is a great way to utilize ingredients you already have on hand by working it into a custom meal solution! Incorporate the fresh veggies and bold flavors of this tofu dish with the rice or quinoa you have in your pantry for a tasty grain bowl. Serve it as a side with your favorite sandwich for an easy lunch or, better yet, slap it between two slices of bread and make it into a sandwich itself! Get creative and make this Curried Tofu your way.
- Vegan
- Gluten-Free
- 45 Min
- Serves 4
Ingredients
- 2 pounds of extra firm tofu, cubed
- 4 tablespoons olive oil
- 2 tablespoons curry powder
- 1 1/2 tablespoons paprika
- 1 teaspoon sea salt
- 1 large carrot, peeled and grated
- 4 celery stalks, thinly sliced
- 1 small red onion, diced
- 1/4 bunch cilantro, chopped
- 1 1/2 cups vegan mayonnaise
Directions
- Preheat oven to 350°F.
- Whisk together oil, spices, and salt in a medium-size bowl.
- Toss cubed tofu with half of the spice mixture until evenly coated.
- Place tofu on a baking sheet and cook for 40 minutes or until lightly crisp. Let cool.
- Meanwhile, toss vegetables with the other half of the spice mixture; coat evenly.
- Toss vegetables, vegan mayo and tofu together until well mixed.
The air grows cooler and the days grow shorter, but you’ll be up and at ‘em with a pep in your step after you enjoy this Fall Spiced Latte! Ginger, cinnamon, and nutmeg shine in this quick drink. With all the flavors that remind you of the holiday season, you’ll be warmed from the inside out. Don’t be afraid to crack open your spice drawer and turn on the stove for a morning treat you can drink in a mug.
- Gluten-Free
- Vegan
- 10 Min
- Serves 1
Ingredients
- 6 ounces coconut milk*
- 4 ounces strong coffee
- 2 tablespoons cane sugar*
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon fresh ground nutmeg
Directions
- Place all ingredients in a small saucepan over medium heat.
- Bring mixture to a gentle boil, whisking frequently.
- Adjust seasonings and sweeteners to taste. Serve hot.
Substitutions
- *Substitute honey or keto approved sweetener for sugar.
- *Substitute your milk of choice for coconut milk.
Healthify your Halloween with these fun, homemade goodies – using wholesome, organic and Non-GMO ingredients. From gluten-free to vegan, these tasty, unique treats will appeal to the whole crowd.
- Dark Chocolate Covered Pretzel Screams
- Super simple and savory, the added googly eyes make these pretzels a really fun treat for all ages.
- Vegan Caramel Sauce
- With only three ingredients, this updated caramel sauce (made with dates and coconut milk) is a much healthier alternative to the traditional sugary sauce.
- Gluten-Free Vegan Ghost Cupcakes
- These allergen-free cupcakes are really fluffy…and really cute!
- Sticky Sweet Popcorn Balls
- Fun to make and fun to eat, these sticky sweets will have your kids begging to help in the kitchen.
- Spiderweb Cupcakes
- The chocolate peanut butter frosting really brings this healthier cupcake home.
- Silly Apple Bites
- Full of silliness and free of allergens, these easy to make goodies will make snack time even more fun.
- Roasted Pumpkin Seeds
- Here’s a simple roasting method that turns pumpkin seeds into the crunchiest, savory snack of the season.
- Raw Cookie Dough Bites
- A healthy cookie dough bite? Apparently it is possible with this recipe that calls for old fashioned oats and no raw eggs or refined sugar.
Who knew tofu could be for dessert, too? This simple recipe makes chocolate pudding like you’ve never had before with a delightfully creamy texture to delight your tastebuds. Additionally, it’s rich with protein, making it so much more than just a sweet treat! Enjoy this creative dish as mid-afternoon snack or pack in your child’s lunch.
- Vegan
- Gluten-Free
- 1.5 Hours
- Serves 4
Ingredients
- 12 ounces silken tofu
- 1/2 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1 tablespoon cane sugar
- 1 teaspoon vanilla extract
- Additions
Goes well with maple toasted coconut flakes, cocoa nibs, shaved chocolate.
Directions
- Place silken tofu in a fine mesh strainer and allow to drain for 10 minutes to remove excess water.
- Place tofu and remaining ingredients in a food processor or blender. Process until smooth and creamy.
- Chill pudding in the refrigerator for 1 hour before serving.
Enjoy the bliss that is fresh orange juice with a powerful kick of ginger. This wellness shot will have you up and ready to take on the day lickety-split, all the while supporting your immune system with the detoxifying powers of ginger and Vitamin C. With only two ingredients, this recipe relies on the pure flavors of wholesome produce. Fire up your juicer (or blender) and be ready for a boost!
- Vegan
- Gluten Free
- 15 Min
- Serves 4
Ingredients
- 4 large navel oranges
- 6-8 ounces fresh ginger root
- 1-2 Tbsp Water (if using blender)
Directions
Directions for Juicer
- Peel oranges and ginger.
- Juice all ingredients in a juicer and enjoy.
Directions for Blender
- Peel oranges and ginger.
- Blend ingredients in blender, adding 1-2 Tbsp of water.
- Pour mixture through fine mesh strainer or nut milk bag and enjoy.
Fire up the grill and call in the kids for a meal you can both make and enjoy as a family! Quick and easy to put together, these skewers use vegan Beyond Sausage Hot Italian, making it a savory and delicious dish for everyone at the table.
Beyond Sausage Skewers
- VEGAN
- 15 MIN
- MAKES 4 SKEWERS
Ingredients
Directions
- Cut each Beyond Sausage Hot Italian into four 1.5″ pieces.
- Cut pineapple and red onion into 1″ pieces.
- Build skewer starting with Beyond Sausage Hot Italian piece followed by red onion, pineapple, mushroom. Stack ingredients until skewers are full. Repeat for additional skewers.
- Grill skewers on a lightly oiled, heated grill. Grill on medium-high for 2-3 minutes per side. Brush skewers with BBQ sauce about halfway through. Remove.
- Garnish with fresh chopped cilantro, a side of BBQ sauce and enjoy!
