Vegan Avocado Pesto Pasta

Vegan Avocado Pesto Pasta , By Melissa C. Klein | Healthy Dinner Recipes Easy .

Flavorful vegan pasta made with avocado, spinach, and classic pesto ingredients.

Prep Time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4 Servings

INGREDIENTS:

• 8 ounces dry pasta of choice
• 1 medium avocado, skin and seed removed
• 2 tablespoons olive oil
• 1 and 1/2 cups basil, loosely packed
• 1 cup frozen spinach, thawed
• 3 cloves garlic
• 1/4 cup cashews
• 2 tablespoons lemon juice from one lemon
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

INSTRUCTIONS:

• Cook pasta according to package instructions.

• Meanwhile, make the pesto. Add all ingredients to a blender or food processor. Blend until smooth and spreadable. Taste for salt and pepper.

• Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.

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Rated 5/ 489 based on 489 Customer Reviews

Cozy Vegan Chicken(Less) Stew

Creamy Vegan Chickenless Stew , By Melissa C. Klein | Healthy Dinner Recipes Easy .

Get this vegan chicken stew recipe on your weekly meal plan STAT. It makes for the perfect cozy dinner during the colder months - fast, easy, and cozy AF!

Prep Time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Servings: 5 - 6 Servings

INGREDIENTS:

• 1 cup raw cashews (soaked in hot water for 20 minutes)
• 1 Tbsp olive oil
• 1 small yellow or white onion, roughly chopped
• 4-5 large cloves garlic, minced
• 1 head cauliflower, roughly chopped and stem removed
• 4 cups water
• 1/4 cup veggie bouillon powder
• 2 cups chopped vegan chik'n (such as soy curls , chicken-style seitan, etc.)
• 2 large carrots, diced - small cubes
• 1 large potato, diced - small cubes
• 1.5 cups frozen corn
• 1 cup frozen green peas
• 1/2 cup nutritional yeast
• 1 tsp dried thyme
• salt and pepper, to taste

INSTRUCTIONS:

• Add the olive oil to a large pot and turn heat to medium. When hot, add the onion, garlic, and a large pinch of salt and saute for about 5 minutes or until fragrant.

• Pour in 2 cups of the water along with the cauliflower. Cover and allot it to cook for 15-20 minutes or until the cauliflower is fork-tender.

• Whilst the cauliflower cooks, make your cashew cream: Drain your soaked cashews and add them to a blender with 3/4 cup water. Blend until smooth and creamy. Then, set aside until you're ready to use it.

• When the cauliflower is tender, use an immersion blender to blend until smooth. Then, add the remainder of your ingredients (including the cashew cream and remaining 2 cups of water). Stir to combine and cover/cook for another 15-20 minutes or until veggies (especially those taters) are fork-tender.

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Rated 5/ 423 based on 423 Customer Reviews

30 Minute Thai Peanut Chicken Ramen

30 minute thai peanut chicken ramen , By Melissa C. Klein | Healthy Dinner Recipes Easy .

All made in one pot, using healthy, pantry staple, ingredients. It's creamy, spicy, filled with veggies, lean chicken, and ramen noodles. Perfect for a cold night in, after a long busy day!

Prep Time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 6 Servings

INGREDIENTS:

• 4 cups low sodium chicken broth
• 1 can (14 ounce) coconut milk
• 1/4 cup low sodium soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons honey
• 1/3 cup creamy peanut butter
• 1/4 cup Thai red curry paste
• 3/4 pound boneless, skinless chicken breasts
• 8 ounces cremini mushrooms, sliced
• 2 red bell peppers, chopped
• 1 inch fresh ginger, grated
• 1 clove garlic, minced or grated
• 2-4 squares ramen noodles
• juice of 1 lime
• 3 cups fresh baby spinach
• 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
• chopped peanuts and toasted sesame oil, for serving

INSTRUCTIONS:

• 1. In the bowl of the instant pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Cover and cook on high pressure for 10 minutes.

• 2. Once done cooking, use the natural or quick release and release the steam.

• 3. Set the Instant pot to sauté. Shred the chicken, it should fall apart. Stir in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.

• 4. Ladle the soup into bowls and top with peanuts and toasted sesame oil. Enjoy!

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Rated 5/ 523 based on 523 Customer Reviews

Peanut Butter and Banana Overnight Oats

Peanut Butter and Banana Overnight Oats , By Melissa C. Klein | Healthy Dinner Recipes Easy .

Simply your mornings without sacrificing taste with these yummy Peanut Butter and Banana Overnight Oats!

Prep Time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Servings: 1 Servings

INGREDIENTS:

• 1/2 Cup rolled oats
• 1 teaspoon whole flax seeds optional
• 1/4 teaspoon cinnamon
• 1/2 Cup milk I use unsweetened almond milk
• 1 teaspoon pure maple syrup
• 2 Tablespoons peanut butter
• 1/2 banana sliced (wait until the next day for this!)

INSTRUCTIONS:

• Mix the oats, flax seeds, and cinnamon in the mason jar or bowl. Add the milk and maple syrup and stir well. Drop in the peanut butter and mix it around just a little. Place the lid on the jar or cover the bowl with plastic wrap. Refrigerate for at least 6 hours.

• In the morning, remove the lid or plastic wrap. Top the oats with the banana slices. You can drizzle on some extra maple syrup and add a pinch of cinnamon to the top of the bananas as well!

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Rated 5/ 478 based on 478 Customer Reviews

Greek Lemon Roasted Potatoes with Chickpeas

Greek Lemon Roasted Potatoes with Chickpeas , By Melissa C. Klein | Healthy Dinner Recipes Easy .

Greek Lemon Roasted Potatoes with Chickpeas is a flavorful one-dish meal. This easy family-friendly recipe is vegan and gluten-free.

Prep Time: 30 minutes
Cook time: 120 minutes
Total time: 150 minutes
Servings: 4 Servings

INGREDIENTS:

• 2 pounds medium gold potatoes peeled and quartered
• 2 cans chickpeas (3 cups) rinsed and drained
• 1 red bell pepper sliced
• 1 small onion sliced
• 1/2 cup lemon juice
• 1/3 cup olive oil
• 1 cup vegetable broth
• 4 cloves garlic roughly chopped
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1/2 cup Kalamata olives pitted

INSTRUCTIONS:

• Place the potatoes, chickpeas, bell pepper, onion, lemon juice, olive oil, vegetable broth, garlic, oregano, and salt and pepper in a resealable gallon freezer bag or large container with a lid.

• Toss to combine the ingredients together by shaking the sealed bag or container.

• Place in the refrigerator to marinate for at least two hours (or overnight).

• Transfer the ingredients with the remaining marinade to a large baking dish. (Line with aluminum foil for easier clean up, if desired.) Add the Kalamata olives and toss with the ingredients in the dish.

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Rated 5/ 691 based on 691 Customer Reviews

The Ultimate Vegan Chewy Chocolate Chip Cookies

The Ultimate Vegan Chewy Chocolate Chip Cookies , By Melissa C. Klein | Healthy Dinner Recipes Easy .

These ultimate chewy chocolate chip cookies are sure to be a hit with your friends and family! They are easy, delicious, and vegan-friendly!

Prep Time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Servings: 50 Servings

INGREDIENTS:

• 1 cup (8 oz or 2 sticks) of softened vegan butter (my favorite is Canoleo Margarine or Earth Balance)
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/4 cup non-dairy milk (I usually use soy or almond)
• 1 teaspoon vanilla extract or vanilla paste
• 2 1/4 cups flour
• 1/2 tsp salt (see notes)
• 1 tsp baking SODA
• 12 oz dairy-free chocolate chips
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INSTRUCTIONS:

• Pre-heat the over to 350F.

• In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy.

• Add the non-dairy milk and vanilla. Mix well. Scrape the bowl and mix for a few more seconds.

• Add the flour, salt (if using), and baking SODA. Mix until most of the flour is gone and the dough has formed. Switching to a wooden spoon or spatula, scrap the bowl and mix the dough until all the flour is incorporated.

• Stir in chocolate chips.


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Rated 5/ 478 based on 478 Customer Reviews