We want to challenge you to try a plant-based meal (or two) this week! Did you know that a plant-based diet can lower the risk of myocardial infarction, stroke, high blood pressure, diabetes, and some cancers (heart.org)? A plant-based diet is scientifically proven to lower the risk of heart disease and improve performance at work, at school, and other daily tasks. Plant-based eating also saves water… A LOT of water. Believe it or not, the consumption of one hamburger uses the water you use to shower for two months!
Plant-based meals are just as filling as their animal-based counterparts and can even have more protein, healthy fats, and amino acids than your average American dinner. Keep reading! This week, we have an amazing and mouth-watering post for you all. We want our Whitney Ranch families as healthy and as happy as possible, so here are 10 plant-based recipes that will keep you and your family full, satisfied, and craving leftovers immediately.
This first recipe is inspired by one of our favorite vegan cookbooks, But I Could Never Go Vegan! by Kristy Turner. One of our favorites is the fire-roasted chili and sweet potato enchiladas. Because this recipe is only found in the cookbook, here is a similar delicious-looking recipe. Black beans and jackfruit create a spicy and flavorful stuffing topped with nacho cheese crema and avocado. Pair with your favorite margarita and you’re in for a perfect evening!
With its use of coconut oil, plant-based proteins, and vegetables, Indian cuisine is some of the best at-home vegan cooking. One of our favorite recipes is chana masala. Chana masala uses chickpeas as its main component and submerges them in a spice-and-vegetable blend that makes every bite a burst of spicy flavor. Be careful when adding your chilis so you can create the perfect amount of spice that is right for you. Serve with basmati rice and naan and enjoy!
A buddha bowl is one of the most amazing things invented in the world of vegan cooking because it combines yummy vegetables, proteins, and sides you have on hand into one flavorful meal. Got extra sweet potato wedges from last night? Add them to the buddha bowl! Got a can of chickpeas to roast up and some last few bunches of cilantro? Toss them in, too! Throw in half of an avocado, banana peppers, quinoa, black beans, kale, pickled onions, corn, hummus, and whatever else you have and create your own buddha bowl for lunch this week!
Bahn mi brings a level of sophistication to your lunch game with this easy Vietnamese dish that will make anyone love tofu. The recipe has your tofu marinated in soy sauce, lime juice and zest, garlic, ginger, and black pepper, then seared to get a crispy edge. Add pickled veggies, Sriracha, jalapenos, and cilantro to your baguette and you’re ready to serve up! Trust us, this sandwich will impress your family at dinner and leave everyone wanting more!
A vegan chef isn’t on their way until they have attempted their own homemade hummus. This cilantro jalapeno hummus is refreshing for the warm months still ahead and easily whipped up in your food processor. Start with the classic hummus recipe, then add all of the fun add-ins to your liking! Serve with fresh sliced veggies, falafel, pita bread, salads, buddha bowls, or our favorite, blue corn tortilla chips. Yum!
There aren’t many greater joys than cinnamon rolls on a weekend morning, right? Cinnamon rolls are a comfort food that were created to be made for the people you love most. This recipe is pretty standard, and just uses a few substitutes of almond milk and coconut oil to make them dairy free, puffy, and delicious! Enjoy!
This picture practically speaks for itself, just see how delicious this ice cream looks! And yes, this ice cream actually has coffee in it, making it completely suitable for a caffeinated afternoon snack!
These are just a few of our all-time favorite vegan recipes, so give one a try this week! They are better for your heart and our earth!