Health & Diet: Vegetarian
Golden Milk Coconut Pops
PrintGolden Milk Coconut Pops These tropical pops flavored with coconut, cardamom, and vanilla are also bursting with functional benefits from turmeric and ashwagandha. They’re the perfect treat to unwind with on a sunny afternoon. Ingredients1 teaspoon Gaia golden milk1½ – 2 cups coconut milk2 Tablespoons shredded coconutInstructionsIn a small sauce pan, warm the coconut milk … Continued
Raspberry Mint Pops
PrintRaspberry Mint Pops Cool off with these fruity, hydrating popsicles this summer! Made using Ultima Replenisher hydration powder, they’re packed with electrolytes to keep you going on even the hottest summer days. Ingredients1 Tablespoon Ultima Replenisher grape electrolyte hydration powder16 oz. water¾ cup fresh raspberries1 Tablespoon mint, choppedInstructionsAdd Ultimate powder to water and stir well. Add … Continued
Vegan Carne Asada Tostadas
PrintVegan Carne Asada TostadasYield 8 tostadas These 100% plant-based tostadas pack plenty of flavor and satisfying crunch into each sumptuous bite. The vegan carne asada from Meati is made from nutrient-dense mushroom mycelium and has a satisfying texture and flavor that’s just like the real thing! Ingredients1 lb. sweet potatoes, peeled and chopped in ½-inch cubes2 … Continued
Refried Black Bean Tostadas
PrintRefried Black Bean TostadasYield 8 Tostadas Crunchy, creamy, and oh-so-filling, these vegetarian tostadas are a festive, fun, and colorful idea for dinner. The crunchy base comes curtesy of Nixta heirloom corn tortillas, made by hand in Minneapolis. Ingredients1 Tablespoon olive oil + more for brushing tostadas1 bunch green onions, sliced, separated into green and white … Continued
Lo Mein
PrintVeggie Lo Mein This satisfying and simple vegan lo mein packs plenty of plant-based flavor. Toss in stir-fried tofu for extra protein. IngredientsFor the sauce:5 scallions, thinly sliced1 Tablespoon ginger, grated3 cloves garlic, minced2 Tablespoons red wine vinegar4 Tablespoons tamari soy sauce4 Tablespoons vegetable oil4 Tablespoons water2 teaspoons sesame oil1/8 teaspoon cayenneFor the noodles:2 yellow … Continued
Layered Eggplant Parmesan
PrintLayered Eggplant Parmesan You’ll love how quick and effortless it is to get this eggplant parmesan on the table. A simple substitution turns this vegetarian dish into a fully vegan one! Ingredients1 Tablespoon olive oil1 medium eggplant, cut lengthwise into ¼-inch slices1 cup marinara sauce1 cup Fontina cheese, shredded1 cup Parmesan cheese, shredded2 Tablespoons fresh basil, cut into thin … Continued
Wheat Berry Apricot Salad with Olives and Mint
PrintWheat Berry Apricot Salad with Olives and Mint IngredientsFor the salad:2 cups cooked wheat berries (see notes for stovetop or Instant Pot recipe)½ cup pistachios, crushed with the flat of a knife blade½ cup dried apricots, chopped½ cup Kalamata olives¼ cup red onion, diced¼ cup parsley, chopped¼ cup mint, chopped¼ cup green onions, choppedFor the dressing:4 … Continued
Wheat Berry Breakfast Bowl
PrintWheat Berry Breakfast BowlYield 1 serving Ingredients1 cup cooked wheat berries (see notes for cooking instructions)½ cup yogurt2 teaspoons honey¼ cup blueberries1 banana, sliced1 Tablespoon coconut chips2 teaspoons honeyGround cinnamonInstructionsIn a serving bowl, mix the yogurt and honey until well blended. Arrange the fruit on top then sprinkle with cinnamon. NotesTo cook wheat berries, place … Continued
Wheat Berry Breakfast Parfait
PrintWheat Berry Parfait Recipe Ingredients3 cups vanilla yogurt1½ cup cooked wheat berries (see notes for cooking instructions)1 cup fresh strawberries, sliced1 pint fresh blueberries8 Tablespoons honeyInstructionsIn a pint-sized serving container, layer the following:¼ cup of yogurtTablespoon of honey2 Tablespoons of cooked wheat berries⅛ cup sliced strawberries¼ of yogurtTablespoon of honey2 Tablespoons of cooked wheat berries¼ … Continued