Roasted chickpeas are all the rage as a snack, but I'm reluctant to heat up an oven for a can's worth of chickpeas, if nothing else being baked! Oven roasting chickpeas can also dry them out, occasionally even making them explode. I've had better luck with skillet toasting, which yields good flavor and texture every time. These are good eaten out of hand as an appetizer or snack in place of far more caloric nuts. These disappear quickly, so if you're serving a larger or hungrier crowd, double the recipe and use a larger skillet. They make a tasty salad topping, too.
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Search Results for: fresh veg
Dark Chocolate Coconut Mousse
Dark chocolate coconut mousse is delicious any time of day! The secret to this simple and luscious 3-ingredient mousse is to thicken it up with a small amount of chia seeds, rather than arrowroot or cornstarch, which might make it lumpy. And it takes 10 minutes or less of hands-on time. Recipe by Leslie Cerier, developed for Equal Exchange with their organic dark chocolate chips. Chocolate is even more delectable when you know it's fair trade. Photo by Tracey Eller. [Read more...]
Chickpea, Avocado, and Spinach Spread
If you're looking for an easy, healthy, and yummy spread for fresh bread, crackers, or tortilla chips, you're in luck. This one combines tasty chickpeas with smooth avocado, and boosted with a good dose of baby spinach or arugula. Spread it on toast any time of day - even for breakfast, or scoop a little of the soft center from a fresh crusty baguette. It's as good for everyday lunches as it is as a special occasion dip or spread. Makes about 2 cups. Photos by Evan Atlas.
[Read more...]Chickpea Chopped Salad
Here's a tasty chickpea chopped salad that may just become your go-to sandwich spread or wrap filling. Or, just add a scoop to a green salad to add protein. Filled with olives, cucumbers, peppers, and sunflower seeds, this is both comforting and crunchy all at once. It's great for a portable lunch for work or school, too. Photos by Evan Atlas.
Pumpkin Juice (a Halloween treat!)
This pumpkin juice is the ultimate Halloween treat. It's spooky, sweet, and easy to make. And it's vegan friendly too!
There's more to pumpkin juice than just breaking into a haunted pumpkin patch, fending off the zombies, and juicing a pumpkin.
This Harry Potter-inspired version simmers spices, fresh ginger and vanilla bean - with apple juice to infuse it.
Then it's blended with soaked dried apricots, pumpkin purée and a little nutmeg. It's sweetened only with dried apricots!
This recipe comes from The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes by Kathy Hester © 2016. Reprinted with permission.
Recipe
Pumpkin Juice
This pumpkin juice is the ultimate Halloween treat. It's spooky, sweet, and easy to make. And it's vegan friendly too!
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Servings: to 4
Ingredients
- 10 dried apricots
- 1½ cups water
- 2 cups apple juice
- 1 cinnamon stick
- 7 whole allspice berries
- 2 2-inch pieces thinly sliced ginger
- ½ vanilla bean split (or ½ teaspoon vanilla extract)
- ½ cup pumpkin puree
- ⅛ teaspoon ground nutmeg
Instructions
- Soak the apricots in the water for at least 4 hours or overnight in the fridge.
- Add the apple juice, cinnamon stick, allspice, ginger and vanilla bean to a saucepan. Bring almost to boil, then turn heat to low and simmer for 10 minutes. Take off heat and let it cool a bit.
- Add the apricots and the soaking water to a blender and blend until smooth.
- Add the pumpkin purée and nutmeg and blend again.
- Strain the apple juice mixture into the blender to make sure only the liquid comes through. Blend until smooth.
- Put a fine mesh strainer over a pitcher and strain the pulp so that only the thick juice drips into the pitcher. Sprinkle with ground nutmeg before serving.
Nutrition (Estimate per Serving)
Calories: 162kcalCarbohydrates: 41gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 18mgPotassium: 588mgFiber: 4gSugar: 32gVitamin A: 7322IUVitamin C: 4mgCalcium: 56mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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Apple Cider “Ginger Ale”
This bracing apple cider ginger ale beverage has lots of good things in it - ginger, apple cider vinegar, and lemon juice. This just might become your go-to tonic! You can drink it straight, without the seltzer, if you don't want the fizz. And you can warm it gently (don't boil) if you want to drink it hot. Make sure to see the variations below the recipe box.
Quinoa Maca Breakfast Bowls
Two superfoods - quinoa and maca root - combine in quinoa maca breakfast bowls that will fuel you for hours. Learn more about the benefits of maca and quinoa, and try another variation on a quinoa breakfast bowl if you like this one. No maca? No worries, this will be yummy and comforting if you choose to omit it. Photos by Evan Atlas. [Read more...]
Creamy Thai Carrot Sweet Potato Soup
This soup shows off the flavor of red curry paste, an authentic Thai ingredient. It's warm and spicy, but not overpowering, and it's usually enhanced with notes of lemongrass, garlic, ginger, and chiles. It works wonders in this soup, creating rich and full-blown flavor in an instant! The soup also boasts a rich, thick texture, which makes it comforting as the weather turns cooler. It's also fantastic served with a scoop of cooked rice on the bottom of the bowl to make it heartier. Reprinted from Oh She Glows Every Day, © 2016 by Angela Liddon. By arrangement with Avery, a member of Penguin Group (USA) LLC, a Penguin Random House Company. [Read more...]
Hot or Cold Coconut Carrot Soup
Here's a curried carrot soup in a coconut base that's perfect for any time of year. You can enjoy it chilled in the summer, or serve it hot when the weather gets nippy. Use baby carrots as a clever shortcut - no peeling or chopping required. Photos by Evan Atlas. [Read more...]
Kale and Cucumber Salad with Avocado-Tahini Dressing
Massaged kale served simply with cucumbers, carrots, and a luscious dressing of avocado and tahini is an incredible treat. It's fantastic as a lighter and more refreshing kale salad to serve in warmer weather, though you can enjoy this any time of year. Adapted from Wild About Greens by Nava Atlas. Photos by Evan Atlas. [Read more...]
Summer Einkorn Wheat Berry Salad
This recipe for using einkorn wheat berries in a salad is perfect for summer entertaining or everyday meals. Reminiscent of tabbouli as far as the flavor and ingredients, this salad offers a change of pace in terms of texture from the nutty, pleasantly chewy einkorn. Learn more about this high-protein ancient grain in our post, How to Cook and Use Einkorn Wheat. And make sure to see the variation below the recipe box for stuffing this tasty salad into ripe summer tomatoes. Photos by Evan Atlas. [Read more...]
How to Cook and Use Einkorn Wheat
Einkorn wheat, one of the latest of ancient grains to be revived for contemporary consumers, is actually the most primitive form of cultivated wheat. Like amaranth, quinoa, and spelt, and farro, einkorn is taking its place as a nutrition-packed superfood. It's earth-friendly, too. The grain's hull makes it resistant to pests, so it's easy to grow organically. And for a specialty grain, it's surprisingly economical, comparable to organic brown rice and often less costly than quinoa. For lots more on einkorn's history, nutritional profile, and more, explore einkorn.com. [Read more...]
Crispy Polenta Fries
Making these addictive fries using polenta (cooked cornmeal) is super easy. You need to plan ahead to allow the cooked polenta to completely solidify in the fridge - a few hours or overnight. Use as an appetizer or side dish. Polenta is completely gluten-free, and though it's a traditional Italian food, it goes with any kind of meal. Thanks to Colavita for the quick-cooking, super-smooth Instant Polenta used in this recipe, as well as the fruity olive oil and hot pepper spread we used to embellish the fries. Photos by Evan Atlas. [Read more...]
Polenta with a Variety of Toppings
Polenta is the Italian name for a basic cornmeal mush that can be served on its own or with a variety of toppings (see variations after recipe box). It's a comforting, naturally gluten-free grain dish that kids and picky eaters will love! When mine were growing up, they loved this with a side of steamed broccoli, and a platter of raw veggies with a dip. Thanks to Colavita for supplying the Instant Polenta used in this recipe, which not only cooks up super-fast, but is extra smooth. Photos by Evan Atlas. [Read more...]
Savory Eggless Benedict
After going dairy-free, I mourned the loss of eggs Benedict. But this plant-based eggless Benedict recipe satisfies the craving! If you are a fan of creamy sauces and avocado toast, this is the dish for you. Toasted English muffins, sautéed tomatoes, and ripe avocados are topped with a seriously decadent vegan hollandaise that gives the real thing a run for its money. Recipe from Minimalist Baker's Everyday Cooking by Dana Schultz © 2016, reprinted by permission of Avery Publishing. [Read more...]
Easy Sesame Green Beans with Tofu
Fresh green beans are one of my favorite veggies, but they have a frustratingly short season. While they're on the produce shelves longer than they once were, that doesn't necessarily mean they're always good - they can be tough and stringy more often than not, if they don't come straight from your garden or farm market in midsummer. That's why whole frozen organic green beans are a staple for me. They're consistently good in stir-fries or salads. [Read more...]
Raspberry Chia Breakfast Jars
This Raspberry Chia Pudding is packed with flavor from raspberries, vanilla, and brown sugar - and loaded with healthy protein from chia seeds. It makes a tasty and simple overnight breakfast recipe. Perfect for meal prep!
Chia seed pudding has become an internet sensation. And for good reason! It's a fun and easy way to have a delicious vegan breakfast ready to grab and go in the morning!
This berry-loaded version is one of my new favorites. It comes from The Great Vegan Protein Book - which you totally check out if you're into plant based cooking!
This Raspberry Chia Pudding is:
- Loaded with fresh berry flavor.
- Creamy and indulgent.
- Loaded with healthy protein!
- An easy overnight breakfast recipe.
- Perfect for meal prep.
Tips & Tricks
We love serving this pudding-like, fruity treat in pretty glasses or jars for a light breakfast or snack. It's so pretty, it feels like you're dining in a fancy cafe.
If you want to fancy things up a bit further, a dollop of coconut whipped cream or a drizzle of vegan nutella are also great additions.
The results will be far richer, but you could use cashew cream instead of tofu or yogurt to make this soy-free. Be sure to prepare it to the consistency of yogurt by adding extra water, if needed. It must be super smooth!
Adjust the quantity of extra sugar, to your own taste. You could also simply use more maple syrup instead of adding any sugar.
Regular chia seeds are okay to use, but white chia seeds make for a prettier result.
More Recipes
If you love this recipe, be sure to check out these other vegan breakfast ideas:
Recipe and photos from The Great Vegan Protein Book by Celine Steen and Tamasin Noyes. @2015, Fair Winds Press. Reprinted by permission.
Recipe
Raspberry Chia Breakfast Jars
This Raspberry Chia Pudding is packed with flavor from raspberries, vanilla, and brown sugar - and loaded with healthy protein from chia seeds. It makes a tasty and simple overnight breakfast recipe. Perfect for meal prep!
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Servings:
Ingredients
- 12 ounces frozen raspberries thawed but not drained
- 12 ounces soft silken tofu or unsweetened plain vegan yogurt
- ¼ cup pure maple syrup
- 2 tablespoons maple sugar or light brown sugar optional
- ¼ cup white chia seeds
- ½ teaspoon pure vanilla extract
- 6 ounces fresh berries raspberries or blueberries, rinsed and thoroughly drained
Instructions
- Place the thawed raspberries in a blender or use an immersion blender to blend the berries until smooth. If you don't like berry seeds, pass the mixture through a fine-mesh sieve.
- Add the tofu or yogurt, maple syrup, and sugar to the berries and blend again until smooth. Place into a large bowl.
- Stir the chia seeds and vanilla into the mixture. Cover and chill for at least 3 hours or overnight. Stir before serving.
- Place a few of the fresh berries at the bottom of the serving dish. (You can also stir the berries directly into the mixture, keeping a few for garnishing.)
- Divide the chia preparation on top and sprinkle with the remaining berries. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
Prep time does not include the overnight resting.
Nutrition (Estimate per Serving)
Calories: 162kcalCarbohydrates: 28gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 7mgPotassium: 268mgFiber: 7gSugar: 18gVitamin A: 36IUVitamin C: 16mgCalcium: 97mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Beet and Brown Rice Burgers
In these tasty beet and brown rice burgers, red wine vinegar is the secret ingredient, bringing a slightly floral and acidic note to the burger. Searing this delicate burger on high heat at the beginning of the cooking process is important; the crust that forms is what helps the burger keep its shape. Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers-Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Photo by Christina Heaston. Reprinted by permission of the publisher, The Experiment, LLC. [Read more...]
Create Your Own Seasonal Smoothies
Smoothies are all the rage these days, and with good reason. They're a concentrated source of nutrients, and a great way to start the day, if your appetite is sluggish in the morning. They're also a easy route to getting a few servings of fruit in each day for those who don't think to do so otherwise. And they provide yet another way to entice kids and teens who are picky eaters. And of course, as an after-work or after work-out pick me up, few things are more refreshing. [Read more...]
Quinoa and Red Lentil Burgers
Quinoa and red lentils cook up in the same amount of time, right in the same saucepan, making these nourishing veggie burgers super convenient to make. You can make the whole batch, and freeze half of them for later use once baked and cooled. While these bake, consider roasting some potato wedges or other vegetables at the same time. Add a green salad one of our easy slaws for a great meal. Recipe adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky. [Read more...]
5 Spinach Smoothies That Will Give You More Energy Than Coffee
Spinach smoothies never get boring, and they come in many delicious varieties. Why spinach? It's a great plant-based source of iron and has more potassium than a banana (which is especially good for building muscles mass). It's also a great source of vitamins K, A, and C and even has a few varieties of vitamin B. All this to say that spinach can act like a powerhouse of nutrition and energy, making smoothies beneficial when added to your regular diet.
Here is a roundup of our favorite green smoothies that are easy to whip up in a few minutes. [Read more...]
Sesame Stir-Fried Green Beans
Since the season for really good fresh green beans is quite short, you can make this any other time of year using frozen organic whole green beans. Either way, this tasty and simple side dish is addictive! it's great with tofu, seitan, or noodle dishes. Try this with Stewed Tofu with Corn and Tomatoes. Photos by Evan Atlas. [Read more...]
Peanut Rice and Tofu
Combining brown rice, tofu, and peanuts in a simple main dish stir-fry, this is sure to become a mainstay in your repertoire if you enjoy these ingredients. Having the rice cooked ahead of time makes this a breeze. Photos by Evan Atlas. [Read more...]
Easy Brown Rice with Mushrooms
Vegetable broth, garlic, mushrooms, and a bit of scallion make this brown rice side dish a treat in its own right, and not just a bed of grain for other dishes. This serves 6 as a side dish. [Read more...]
White Bean and Sun-Dried Tomato Pâté
Here's an old standby that never fails to please - a savory spread based on creamy white beans, accentuated with sun-dried tomatoes. Serve with raw vegetables and crispbreads. Make the sliceable version of Smoky Cheddar Cheez and serve with crisp red grapes for a lovely array of appetizers. Photos by Hannah Kaminsky.
Roasted Ratatouille
Enjoy the flavors of summer, even during cold weather. The vegetables that make the classic French stew so delicious - eggplant, zucchini, bell pepper, and tomatoes are roasted in a hot oven for similarly delectable results. This can be enjoyed in a number flexible ways, as described below the recipe box. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. [Read more...]
Green Pea and Arugula Spread
This bright green pea and arugula appetizer or sandwich spread will bring springtime to your palate, but it can be enjoyed year-round. Serve as an appetizer with sliced baguette or bruschetta; as a sandwich spread with sliced cucumber and/or radish. Alternatively, you can also use this is a dip for raw vegetables - try a mixture of cauliflower florets, red bell pepper strips, baby carrots, and snap peas. This makes about 2 cups. [Read more...]
Nut-Stuffed Mushrooms
There's a well-known aphorism that states; "Life is too short to stuff mushrooms." One can make that argument, but honestly, stuffing a couple dozen mushrooms is not really a lot of work and it produces a perennially pleasing appetizer. This makes two dozen mushrooms; 3 or so make a nice appetizer serving, especially if serving with other appetizers. [Read more...]
Roasted Sweet Potato and Mushroom Lasagna
A dairy- and tomato-free lasagna featuring a creamy silken tofu sauce, this recipe highlights sweet potatoes and mixed mushrooms. It's offbeat and luscious. I fully admit that it's a bit of a project, but not at all difficult. Think of this as an option for special occasion meals. It makes a terrific vegan main dish for Thanksgiving dinner, for instance. Photos by Evan Atlas. [Read more...]
Spicy Baked Home Fries
Who doesn't love home fries? Laura Theodore came up with this tantalizing version that's easy to make for any meal of the day. There's a little heat and a lot of zest. Recipe and photos by Laura Theodore, from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. Published by Jazzy Vegetarian LLC, © 2015, reprinted by permission.
Roasted Zucchini and Mushroom Pilaf Bowl
It is no surprise that I love to roast vegetables; it always seems to bring out the best in produce. In this vegan bowl recipe, zucchini and mushrooms are roasted to perfection and stirred into a quinoa pilaf that is accented with scallions and arugula. Recipe and photos from Vegan Bowls: Perfect Harmony in Cozy One-Bowl Meals* © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.
Vanilla Pudding Pie Filling
This simple vanilla filling for a no-bake pie filling sets up beautifully and becomes a luscious canvas for fresh fruit. Try it with berries in the summer; apples, pears, or tiny oranges in the fall or spring. Look for agar powder, a seaweed-based gelling agent, at any natural foods store. Recipe and photo by Hannah Kaminsky.
Soft Serve Mocha Banana Ice Cream
You won't believe that this soft serve mocha banana ice cream is made almost entirely of frozen banana. Of course, this recipe is also vegan. The velvety texture and coffee-chocolate flavor will have you hooked. Best of all, you don't need an ice cream machine to make it, though a food processor is a must! A powerful blender works, too. Freezing bananas that are getting almost too ripe is perfect for making treats like this, or for using in smoothies. Photos by Evan Atlas.
Quinoa and Black Bean Salad with Corn and Avocado
Quinoa and black beans join forces with corn and avocado to make a sturdy salad with southwestern flavors. It's a perfect main-dish salad, paired with a simple soup or Easy Quesadillas or Soft Tacos. Photos by Evan Atlas.
Dairy-Free Mango Lassi
Mango lassi is a simple and tasty beverage from Indian cuisine that's usually made with yogurt and/or milk. Substitute coconut yogurt and your favorite non-dairy milk and you've got a fantastic non-dairy version. Lush, ripe seasonal mango is best for this, but canned mango works as well. Photos by Evan Atlas. [Read more...]
BBQ-Flavored Chickpea Pitas
Cool romaine lettuce and barbecue-flavored chickpeas (or explore the other plant protein variations following the recipe) combine to create a great flavor and texture combination in this hearty pita sandwich. This pairs well with many simple companions - potatoes or sweet potatoes, fresh corn, a simple quinoa salad, or a light soup. This recipe makes enough to generously fill 4 good-sized pita halves. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
Pasta Salad with White Beans and Corn
Brimming with fresh corn and tomatoes, this sturdy, savory pasta salad is a reliable offerings for summer company, and is easy enough for everyday meals. This is a delicious accompaniment to grilled vegetables or veggie burgers. Photos by Evan Atlas.
Lemongrass Noodle Bowl with Mock Duck
This dish is bursting with crave-worthy Vietnamese flavors: lemongrass, lime, mint, ginger. I like to use homemade broth and infuse it with aromatics, but you can use bouillon, if you like. Just try not to make the base too strong; you want all the flavors to shine through. Mock duck is really just seitan, but if you're familiar with those little cans of "mock duck" at the Asian grocery, feel free to use those! Recipe and photo from Vegan With a Vengeance: 10th Anniversary Edition* by Isa Chandra Moskowitz, ©2015. Published by Perseus Books, reprinted with permission. [Read more...]
Black Bean Zucchini Corn Muffins
These healthy vegan corn muffins makes good use of summer's fresh corn and the season's abundance of zucchini. Other times of year, you can use frozen kernels, and of course, zucchini is a year-round veggie. These make a perfect accompaniment to hot or cold soups. Black beans give these a bit of heft, making them a nice change of pace for the lunch box. Photos by Evan Atlas.
[Read more...]
Sesame Soba Noodles with Collard Greens and Tempeh Croutons
I'm a complete noodle fanatic, but a bowl of pasta with tomato sauce doesn't quite do the trick for me. For me, an ideal noodle dish is one in which veggies have at least equal billing. This Asian-flavored dish of soba noodles and calcium-rich collard greens is flavored with a triple dose of sesame (another great source of calcium): tahini, seeds, and oil. Another bonus - soba noodles made purely of buckwheat are gluten free. If that's not of concern to you, other long noodles - udon or even whole wheat spaghetti - can be substituted. Recipe by Nava Atlas, from Living the Farm Sanctuary Life* by Gene Baur with Gene Stone, © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. Reprinted by Permission of Rodale Books.
Recipe
Sesame Soba Noodles with Collard Greens and Tempeh Croutons
This Asian-flavored dish of soba noodles and calcium-rich collard greens is flavored with a triple dose of sesame (another great source of calcium): tahini, seeds, and oil.
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Servings:
Ingredients
Sauce
- ⅓ cup tahini
- ¼ cup lime juice
- 2 tablespoons reduced-sodium natural soy sauce or tamari or more if needed
- 2 tablespoons natural granulated sugar cane, coconut, or date or agave nectar
Tempeh croutons
- 2 teaspoons dark sesame oil
- 1 tablespoon reduced-sodium natural soy sauce or tamari
- 1 package 8 ounces tempeh, any variety, cut into ½" dice
Noodles
- 1 package 8 ounces soba (buckwheat) noodles
- 10 to 12 collard green leaves
- 1 tablespoon dark sesame oil
- 1 large red or yellow onion cut in half and thinly sliced
- ¼ small head green cabbage cut into long, narrow shreds
- 1 medium red bell pepper cut into long, narrow strips
- ½ cup chopped fresh cilantro basil, or Thai basil leaves, or more as desired
- 1 tablespoon black or tan sesame seeds Red-pepper flakes or Sriracha sauce
Instructions
- To make the sauce: In a small bowl, combine the tahini, lime juice, soy sauce or tamari, and sugar or agave nectar.
- To make the croutons: In a large or wide-bottomed skillet, heat the oil and soy sauce or tamari over medium heat. Add the tempeh and stir to coat. Increase the heat to medium-high and cook the tempeh until most sides are golden brown. Remove the tempeh croutons to a plate.
- To make the noodles: Cook the noodles according to package directions. When they're al dente, remove from the heat and drain.
- Meanwhile, cut the stems from the collard leaves with kitchen shears or a sharp knife. Stack 6 or so halves of leaves at a time. Roll the leaves up tightly from one of the narrow ends, almost like a cigar shape, then thinly slice them. Let them unroll to create ribbons of collard greens. Give them a good rinse in a colander.
- In the same skillet used to make the croutons, heat the oil. Add the onion and cook over medium heat until softened and golden. Add the collard ribbons, cover, and cook for 7 to 8 minutes, or until they wilt down a bit. Add the cabbage and bell pepper. Increase the heat and cook for 3 minutes, or just until the veggies are on the other side of raw. Remove the skillet from the heat.
- Add the cooked noodles to the pan and use a large fork to mix the noodles thoroughly with the veggies. Pour the sauce over the mixture. Add the cilantro or basil and sesame seeds. Scatter the croutons on top. Season with the pepper flakes or Sriracha to taste. This can be served warm or at room temperature.
Nutrition (Estimate per Serving)
Calories: 308kcalCarbohydrates: 32gProtein: 9gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gSodium: 780mgPotassium: 442mgFiber: 5gSugar: 11gVitamin A: 2398IUVitamin C: 76mgCalcium: 146mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- Here are more recipes for enjoying Asian Noodles.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
Greek-Flavored Lentil Salad with Tofu “Feta”
This hearty, Greek-inspired cold dish of lentils, tomatoes, olives, and tofu "feta" is easy enough to make for everyday meals, and impressive enough to serve on special occasions. It's a nice dish to bring to potlucks, as well. Photos by Evan Atlas.
[Read more...]
Pasta with White Bean Sauce and Chard
Chard is a beloved kitchen-garden vegetable in Italian cuisine. Combined with white beans and tomatoes, this stick-to-your-ribs pasta dish will satisfy the heartiest of appetites. This is nice with ribbon noodles, but you can use any short shape you'd like. Photos by Hannah Kaminsky.
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