Recipes of the world

INGREDIENTS 1 tbsp. vegetable oil 3 cloves garlic, minced 1 onion, diced 1 carrot, diced 3 c. leftover cooked white rice 1 tsp. kosher salt 1/2 c. frozen peas 1/2 c. frozen corn kernels 3 large eggs 2 green onions, chopped RECIPE PREPARATION In a large skillet over medium heat, heat oil and cook garlic, onions, and carrots, 4 to 5 minutes. Increase heat to medium-high, then fold in rice and salt and cook until lightly toasted, 3 to 4 minutes. Add peas and corn and mix until warmed through. Meanwhile, in a small non-stick skillet over medium-low heat, scramble eggs. Fold eggs and green onions into fried rice and serve immediately.

INGREDIENTS 2 tbsp. low-sodium soy sauce 2 tbsp. oyster sauce 2 tbsp. dry sherry 2 tsp. sugar 1 tsp. sesame oil 1/2 tsp. Freshly ground black pepper 10 oz. dry chow mein noodles 2 tbsp. extra-virgin olive oil 1/2 small onion, thinly sliced 1 carrot, peeled and julienned 8 oz. snow peas, thinly sliced on a bias 6 canned and drained baby corn, sliced lengthwise 1 c. shredded savoy cabbage Toasted sesame seeds, for garnish RECIPE PREPARATION In a mixing bowl, whisk together soy sauce, oyster sauce, sherry, sugar, sesame oil, and pepper and set aside. Place noodles in a large, shallow baking dish and top with 4 cups boiling water. Let sit 10 minutes, then drain and set aside. In a large skillet or wok over high heat, heat olive oil. Add onion and carrot and cook, 2 minutes. Add snow peas and baby corn and cook 2 minutes more. Add cabbage and cook, 1 minute. Add noodles and sauce to the skillet and toss until combined. Cook until vegetables have blistered and th...

INGREDIENTS 3 tbsp. extra-virgin olive oil 2 tbsp. sweet chili sauce 1 tbsp. sriracha Juice of 1 lime 3 cloves garlic, minced 1 medium cauliflower, cut into florets kosher salt Freshly ground black pepper 1 tsp. Chopped cilantro, for garnish RECIPE PREPARATION Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. On a large baking sheet, toss cauliflower in the sauce until fully coated. Season generously with salt and pepper. Spread into an even layer and roast until slightly charred and tender, 30 to 35 minutes. Garnish with cilantro and serve. FOR THE AIR FRYER- In a large bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. Add cauliflower to the bowl, season generously with salt and pepper, and toss well to combine. Place one-third of the cauliflower in a single layer in the basket of the Air Fryer. Cook at 360º for 12 minutes, tossing halfway through.

INGREDIENTS 1 cup (uncooked) quinoa, pre-rinsed 2 cups vegetable broth, low sodium 2 teaspoons olive oil 2 cloves garlic, minced 2/3 cup diced sun-dried tomatoes, packed in olive oil 1 teaspoon dried oregano 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper flakes Kosher or sea salt to taste 1 (14 ounce) can small artichoke hearts, drained and quartered RECIPE PREPARATION In a large saucepan add rinsed quinoa and vegetable broth, cover and bring to a boil. Reduce heat to simmer and cook 15 minutes or until liquid is absorbed. In the meantime, over medium heat add olive oil to a medium skillet, add sun-dried tomatoes and garlic and sauté one minute. Add oregano, black pepper, red pepper flakes, salt and artichokes and sauté one additional minute. Turn off heat and leave skillet on burner while the quinoa is cooking. When quinoa has absorbed the broth, add sun-dried tomatoes and artichoke mixture, toss to combine. Cover and allow to rest 5 minutes before...

INGREDIENTS 2 teaspoons rice vinegar 2 teaspoons cool water 2 large nori wraps (or sheets) 1 cup brown rice, cooked 2 large radish, sliced into thin circles 1 cucumber, diced into small cubes 1 avocado, peeled, pit removed, sliced into strips 1/4 cup carrot, shredded 1 teaspoon grated ginger 2 tablespoons low-sodium soy sauce RECIPE PREPARATION In a small bowl, combine 1 teaspoon of the rice vinegar with the water. Brush both side of the nori with the mixture to soak the nori thoroughly. Cut the nori wrap in half. Place each half into their own serving bowl so a small part of the top of the nori is stick up over the edge of the bowl. Next, combine the remaining rice vinegar and the rice. The rice will become very sticky and lump together. Divide the rice between the two serving bowls containing the nori. Spread to fill the bowl but do not pack down the rice. Place the radish on top of the rice taking up 1/4 of the bowl. Place the cucumber next to the radish, als...

INGREDIENTS 1 large cucumber, (peeled or unpeeled) diced large 4 Roma tomatoes, diced large 3 avocados, peeled and pit removed, diced large 1 small red onion, sliced thin 1/4 cup fresh cilantro, roughly chopped 1 tablespoon lemon juice 1/2 teaspoon Kosher salt 1/4 teaspoon ground black pepper 2 tablespoons olive oil RECIPE PREPARATION In a large mixing bowl, combine all ingredients and toss well to combine and coat the vegetables in the oil and seasoning. Cover and refrigerate for about 30 minutes. Toss again before serving. Enjoy!

INGREDIENTS For the Potat- 1 cup water 2 large sweet potatoes, washed well 3 tablespoons coconut butter For the Fillin- 1/2 tablespoon extra-virgin olive oil 4 cups baby spinach 1/4 cup walnuts, slightly crushed 1/4 raisins RECIPE PREPARATION For the Potato- Place steamer basket in Instant Pot and add 1 cup water. Place the sweet potatoes on top of the steamer basket. Cover and check to be sure the vent is set in the "sealed" position. Press the "steam" button and set the time for 15 minutes. The Instant Pot will the begin to preheat. Once ready, the Instant Pot will being cooking to potatoes for the designated time. When time is completed, wait 5 minutes and then carefully vent the instant pot and remove lid. Cut each sweet potato in half and top each half with coconut butter and top with filling. For the Filling- On a medium skillet, heat olive oil on medium heat. Once hot, add spinach and cook just until the spinach is wilted. Add w...

INGREDIENTS Burger Recipe: 1 tablespoon plus 2 teaspoons olive oil 1/4 cup diced red onion 1 cup cooked quinoa, cook according to package instructions 1 cup cooked brown lentils, drained 1 (4 ounce) can diced green chilies 1/3 cup rolled oats 1/4 cup White Whole Wheat Flour or Whole Wheat Flour 2 teaspoons cornstarch 1/4 cup whole wheat panko bread crumbs, or whole grain bread crumbs 1/4 teaspoon garlic powder 1/2 teaspoon cumin 1 teaspoon paprika Salt and Pepper to taste Honey Dijon Mustard Recipe 2 tablespoons Dijon Mustard 3 teaspoons honey RECIPE PREPARATION Sauté onion in 2 teaspoons olive oil until tender, about 4 minutes. Prepare Honey Dijon mustard by combining the ingredients and refrigerating until ready to use. Thoroughly combine all burger ingredients in a large mixing bowl, make into 4 burger style patties. In a large skillet, on medium heat add 1 tablespoon olive oil, add patties and cook until brown on both sides, about 10-12 minutes. Enjoy...

INGREDIENTS 1 (14 ounce) can chickpeas drained and rinced 1/4 cup basil leaves, roughly chopped 1 tablespoon olive oil 1 small yellow onion, sliced thin 6 large tomatoes, sliced into 1/2 inch thick wedges 1/2 teaspoon Kosher salt 1 tablespoon dark balsamic vinegar RECIPE PREPARATION In a large bowl, combine all ingredients and toss well ensuring all ingredients are coating in the oil and vinegar. Let rest, covered, in the refrigerator for 20 minutes. Toss before serving and enjoy!

INGREDIENTS 1 large carrot 1/2 pound celery root 1 medium red onion 1 medium zucchini 1 medium tomato 1/2 large red bell pepper 6 ounces or 1/4 head small red cabbage 1/2 pound or 2 medium beets 3 cups vegetable broth, plus additional broth for liquid sauté 1 lemon Salt and pepper to taste 1/4 cup fresh chopped parsley (optional) Tofu Sour Cream (optional) 1 (12 ounce container) extra firm silken tofu, drained 1 tablespoon lemon juice 1 tablespoon red wine vinegar Salt to taste RECIPE PREPARATION Peel and wash the vegetables. Grate the carrots, celery root, zucchini, red cabbage, and beets using a food processor or medium grate. Chop the onion, tomato, and bell pepper into 1/2 inch cubes or smaller. Liquid sauté grated and chopped vegetables in pan for 3 to 5 minutes: Heat several tablespoons of vegetable broth in a pan over medium-high heat until bubbling, then add veggies and liquid sauté until just al dente, just as you would with oil, frequently deg...

INGREDIENTS 1/4 cup whole wheat flour 1 cup whole wheat Panko bread crumbs 3 tablespoons vegan parmesan cheese 2 teaspoons Italian seasoning 1/4 teaspoon Kosher salt 1/2 cup plain almond milk 1 large eggplant, sliced into 1/4 inch circles 1 tablespoon olive oil 3 cups cooked quinoa, cook according to package instructions 1 1/2 cups hot marinara sauce, no-sugar added RECIPE PREPARATION Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Place the whole wheat flour in a small bowl and mix with half of the Italian seasoning and salt. In a second small blow, place the Panko and mis with the vegan parmesan, the remaining Italian seasoning and salt. Last, place the almond milk in a third small bowl. Dip each circle of eggplant into the flour. Next, dip in to the milk, and last dip the eggplant into the panko mixture making sure the eggplant is covered each time it’s dipped. Once coated, place the eggplant onto the prepared baking shee...

INGREDIENTS 7 ounces pearl barley 7 ounces pre-cooked chickpeas, rinsed and drained 7 ounces fresh peas, shelled (weighed after shelling from about 2 pounds of pods) 7 ounces fresh fava beans, shelled (weighed after shelling from about 2 pounds of pods) 1/2 to 1 lime or lemon 1 cup cherry or grape tomatoes, seeded and quartered Fresh mint leaves, finely chopped + whole for garnishing Fresh basil leaves, finely chopped + whole for garnishing 1/2 red onion, thinly sliced 1/4 cup extra virgin olive oil Salt Pepper RECIPE PREPARATION Prepare 2 saucepans with water. In one saucepan, add the pearl barley and salt then bring to a boil over medium to high heat. When it boils, simmer on low fire for 20 minutes or until they are tender. When they are cooked, rinse under the tap, drain and set aside. Bring the other saucepan to a boil over high heat then add some salt. Drop the peas and cook for 3 minutes. After 3 minutes, strain them then drop them in a bowl of iced wat...

INGREDIENTS 1 (15-ounce) can black beans, drained and rinsed 1 clove garlic, minced 1/2 cup chopped onions 1 tablespoon chili powder 1 teaspoon ground cumin 1 cup uncooked quinoa (any variety), well rinsed 1-1/2 cups corn kernels, frozen, from the cob, or drained from the can 1 red bell pepper, stemmed, seeded, and diced 1 (14.5 ounce) can diced fire-roasted tomatoes (BPA-free can) 3 cups low sodium chicken or vegetable broth (add more for a thinner soup) 1 tablespoon extra virgin olive oil 1/2 teaspoon kosher or sea salt 1/8 teaspoon cayenne pepper RECIPE PREPARATION Sauté onion and bell pepper in skillet with olive oil over medium heat for about 5 minutes, until the onion is softened and translucent. Add minced garlic. Cook for an additional 30 seconds, until golden and fragrant. Stir in stock, diced tomatoes with juice, quinoa, salt, chili powder, cumin, and cayenne pepper. Simmer over medium high heat until the quinoa softens, about 20 minutes. Add co...

INGREDIENTS 2 cups broccoli, cut into small florets 1/4 cup red onion, chopped small 3 cloves garlic, minced 2 cups mushrooms, sliced 1/4 teaspoon crushed red pepper (optional) 2 teaspoons fresh ginger, grated 1/4 cup vegetable broth, optional water 1/2 cup carrot, shredded 1/4 cup cashews, optional water chestnuts 2 tablespoons rice wine vinegar 2 tablespoons low-sodium soy sauce 1 tablespoon coconut sugar, optional 1 tablespoon sesame seeds RECIPE PREPARATION In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.

INGREDIENTS For the jackfruit- 2 20oz cans green jackfruit in water or brine , drained, rinsed, and chopped 1 tablespoon light oil 1 yellow onion , sliced 4 cloves garlic , minced 1/2 cup vegetable broth or water 1 tablespoon agave 1/2 lime , juiced 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon smoked paprika 1/4 teaspoon salt For the tacos- 8 taco shells , hard or soft 1 avocado , sliced 1/4 red onion , thinly sliced 1/4 cup cilantro , roughly chopped lime wedges RECIPE PREPARATION For optimal texture, cut the jackfruit into thin slices from core to the outer edge as seen in the pictures above in this post. This breaks up the tougher core as much as possible and makes for the best shredded texture. Do NOT discard the core or seeds, they are totally edible, and you are just wasting precious jackfruit! Heat the oil in a large skillet over medium-high heat. When hot, add the onions and garlic and sauté for about 5 minutes until the onions have softe...

INGREDIENTS 1 cup walnuts 1 cup brown lentils 1 tablespoon olive oil 1/2 onion 1 tablespoon tomato paste 1/2 cup diced tomatoes 1 teaspoon cumin 1 teaspoon paprika powder 2 teaspoons oregano salt, to taste black pepper, to taste 1 pre-made pizza dough 1 cup vegan sour cream 1 avocado, cut into pieces 2 tomatoes, cut into pieces 2 cups lettuce, cut into stripes 1/2 cup kidney beans 1/2 cup corn 1/2 cup vegan cheese red pepper flakes RECIPE PREPARATION Cook the lentils according to the instructions. Drain and set aside. In a medium pan, roast the walnuts without oil for about 2 minutes or until they're lightly golden. Put the walnuts and the cooked lentils in a food processor and process until chopped. Make sure to leave some texture! In a medium pan, heat the olive oil over medium heat and sautée the onions for about 3 minutes. Then add the lentil walnut mixture and stir in the tomato paste. Cook for 2 minutes. Add the diced tomatoes and the spices (p...

INGREDIENTS Potatoes Carrots Pickled jalapeños Tomato paste Nutritional yeast Yellow miso paste Unsweetened non-dairy milk (almond or soy milk) Cashews Onion powder Garlic powder Canola oil or olive oil Hot sauce Salt Lemon juice Smoked paprika powder RECIPE PREPARATION Peel the potatoes and the carrots. Cut them into small cubes. Cook until soft. I usually use my Instant Pot to cook them.  Once the potatoes and the carrots are soft, transfer them to a high speed blender together with the remaining ingredients.  Process until smooth. This will take about a minute.  Transfer to a small pot and cook for a minute. The vegan nacho sauce will thicken up when being heated.  Serve with nachos and sprinkle with chopped jalapeños. I also added a bit of salsa in the middle of the bowl. Enjoy!

INGREDIENTS Corn tortillas Black beans 3 bell peppers Lime juice Smoked paprika 1 red onion Garlic Canned crushed tomatoes Cumin Onion and garlic powder Dried oregano Vegan cheese Green onions and fresh cilantro or parsley RECIPE PREPARATION Finely chop the onion and cut the bell peppers into small pieces. Heat some oil in a large pan and sauté the onion and the garlic for about 2-3 minutes. Then add the bell pepper and cook for another 4 minutes. Drain and rinse the canned black beans or use home-cooked beans. Place them in a large bowl and mash them with a potato masher. Leave some beans intact for texture. Add the onion, garlic, and bell pepper mixture to the mashed beans. Season with cumin, smoked paprika powder, lime juice, salt, and pepper. Fill the tortillas with the bean bell pepper mixture and roll them up. Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish. Preheat your oven to 350 °F. Ma...

INGREDIENTS 2 cups parboiled rice (uncooked) It's best to cook it the before. 3 bell peppers (orange, yellow, and red) 1 can black beans, rinsed 3 cloves of garlic, minced 2 tablespoons tomato paste 1 1/2 teaspoons cumin 2 teaspoons paprika powder 2 cups canned crushed tomatoes 3/4 cup nacho chips salt, to taste black pepper, to taste RECIPE PREPARATION Preheat the oven to 350 °F. Cook the rice according to the instructions on the package. I usually cook the rice the night before to save time. Cut the bell peppers into bite-sized chunks. Heat some oil in a large pan and sauté the bell peppers for about 3 minutes. Then add the garlic and cook it for another minute. Add the rice, the tomato paste, and the spices. Cook for 2 minutes, then add the black beans and the canned tomatoes. Cook for 2 minutes. Season with salt, pepper, and red pepper flakes. Fill into a casserole dish. Crumble the nacho chips with your hands and sprinkle them on top of the rice. The...

INGREDIENTS Corn Red bell pepper Lime Avocado Cumin Smoked paprika powder Vegan mayonnaise Firm tofu Fresh cilantro Chipotle sauce Salt and pepper Red pepper flakes RECIPE PREPARATION Dice the red bell pepper and the avocado. Cut the green onions into rings and roughly chop the fresh cilantro. Combine the corn, the red bell pepper, the green onions, and the avocado in a bowl. If you want to make an authentic Mexican street corn salad, use grilled corn instead of boiled corn. You could also cook it in a skillet over medium heat for about 5 minutes. But for a quicker version, I’d recommend boiled corn. Either fresh or frozen. Combine the vegan mayonnaise, the lime juice, the smoked paprika, the cumin, and the chipotle sauce and whisk until well combined. Season with salt and pepper. Pour the dressing over the corn salad. Stir in the chopped fresh cilantro and season the corn salad with red pepper flakes. In a small bowl, crumble the firm tofu with your hands...