Tahini-Lemon Quinoa with Asparagus Ribbons

Ingredients

  • 1 15-oz can chickpeas, rinsed
  • Zest and juice of 1 lemon
  • Kosher salt
  • Pepper
  • 1 c. quinoa
  • 1/2 c. tahini
  • 1/4 c. fresh lime juice
  • 1 tbsp. honey
  • 1 c. packed fresh mint leaves
  • 1 lb. thick asparagus
  • 1/4 c. shelled pistachios, chopped

Directions

  1. In bowl, combine chickpeas, lemon zest, lemon juice and pinch each salt and pepper. Let sit 20 minutes or refrigerate overnight, then drain.
  2. Meanwhile, cook quinoa per package directions and season with pinch salt.
  3. In blender, puree tahini, lime juice, honey, mint, 1/2 cup water and 1/4 teaspoon salt until smooth, adding additional water if needed; set aside.
  4. With vegetable peeler, shave asparagus into ribbons, peeling from woody end toward tip. In bowl, combine cooked quinoa, asparagus ribbons and marinated chickpeas. Sprinkle with pistachios and drizzle with tahini dressing.
Advertisements

Vegan Lentil Burgers

Ingredients

  • 3/4 cup brown lentils, rinsed, strained and picked through
  • 1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
  • 2 teaspoons extra-virgin olive oil
  • 1 large red onion, half finely chopped and half thinly sliced
  • Juice of 1/2 lemon
  • Kosher salt
  • 8 ounces fresh baby spinach
  • 2 large cloves garlic, minced
  • Freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 cup whole-wheat breadcrumbs
  • 1/2 cup walnuts, toasted and finely chopped
  • Cooking spray
  • 6 whole-grain vegan hamburger buns
  • Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Vegan Curried Rice

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • black pepper to taste
  • 1 tablespoon ground cumin, or to taste
  • 1 tablespoon ground curry powder, or to taste
  • 1 tablespoon chili powder, or to taste
  • 1 cube vegetable bouillon
  • 1 cup water
  • 1 tablespoon soy sauce
  • 1 cup uncooked white rice

Directions

  1. Heat olive oil in a medium saucepan over low heat. Sweat the garlic; when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chili powder. When spices begin to fry and become fragrant, stir in the bouillon cube and a little water.
  2. Increase heat to high and add the rest of the water and the soy sauce. Just before the mixture comes to a boil, stir in rice. Bring to a rolling boil; reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.
  3. Remove from heat and let stand 5 minutes.

Risotto with Tomato, Corn and Basil

Ingredients

  • 2 1/2 cups water
  • 2 cups milk
  • 2 tablespoons butter
  • 1 cup minced onion
  • 1 clove garlic, minced
  • 3/4 cup uncooked Arborio rice
  • 3 tablespoons white wine
  • 1 medium tomato – peeled, seeded and chopped
  • 1 1/3 cups fresh corn kernels
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh basil leaves, cut into thin strips
  • 1/2 teaspoon saltground black pepper to taste

Fusion Risotto Vegan

Ingredients

  • 3 tablespoons margarine (such as Earth Balance®)
  • 3 basil leaves, finely chopped
  • 2 bunches fresh chives, finely chopped
  • 6 cups vegetable stock, or more if needed
  • 1 onion, cubed
  • 1 tomato, cubed
  • 3 Yukon gold potatoes, cubed
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • salt and ground black pepper to taste
  • 2 cloves garlic, minced
  • 1 (16 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 2 cups Arborio rice