Tag: vegan

  • Banana Peel Curry

    Banana Peel Curry

    Banana Peel Curry

    Looking to reduce your food waste? Save those banana peels! With a quick soak in hot water, peels are transformed to a soft blank canvas. Shredding the peels like you would pull chicken or jackfruit gives you a neutral plant-powered addition to this coconut curry. Add some aromatic seasonings, this curry will transform how you view banana peels! Served over rice, don’t skimp on the lime juice. The acidity livens up the dish and makes it simply craveable.  

    Banana Peel Curry

    Looking to reduce your food waste? Save those banana peels! With a quick soak and some aromatic seasonings, this curry will transform how you view banana peels! 🍌
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 4 banana peels from ripe bananas ends removed
    • 2 tablespoons avocado oil
    • 1 small yellow onion chopped
    • 1 cinnamon stick
    • 2 large garlic cloves minced
    • 2 inch fresh ginger peeled and minced
    • 1 tablespoon curry powder
    • 2 cups cauliflower florets bite-size
    • 1 cup stock or water
    • 1 13.3 ounce can coconut milk
    • ¾ teaspoons sea salt
    • 2 tablespoons cane sugar
    • 2 tablespoons lime juice

    Method
     

    1. Place banana peels in a large bowl of hot water, cover, and let sit for an hour to soften.
    2. Drain water. Using a fork, shred peels lengthwise with skin side down, then mince.
    3. In a large stockpot, heat avocado oil over medium heat. Add chopped onion and cinnamon stick and sauté until translucent. Add garlic, ginger, and curry powder. Sauté for 30 seconds or until fragrant.
    4. Add cauliflower, prepared banana peel, and stock. Bring to a gentle simmer, cover, and cook until cauliflower is tender about three to five minutes. 
    5. Stir coconut milk, salt, sugar, and lime juice and heat through. Adjust seasonings to taste and serve with basmati rice.
    6. Enjoy!

    Recipe Provided by INFRA

  • Cheddar & Chive Smashed Potatoes

    Cheddar & Chive Smashed Potatoes

    Cheddar & Chive Smashed Potatoes

    These cheddar & chive smashed potatoes are simply elegant! Equal emphasis on the simple and the elegant. Cheddar and fresh chives combine for the perfect side dish. Plus, it’s vegan!

    Cheddar & Chive Smashed Potatoes

    These cheddar & chive smashed potatoes are simply elegant! Equal emphasis on the simple and the elegant. Cheddar and fresh chives combine for the perfect side dish. Plus, it’s vegan!
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    Servings: 1
    Ingredients Method

    Ingredients
      

    • 1 pound baby potatoes
    • 1 tablespoon avocado oil
    • 1 bag Daiya Cutting Board Collection Cheddar Style Shreds
    • Salt and pepper to taste
    • 2 tablespoons chives chopped

    Method
     

    1. Place potatoes in a large pot of salted water. Bring to a boil; then cook, covered for 8-10 minutes or until fork tender. Drain in a colander.
    2. Place in a lightly greased baking sheet, and with the back of a fork gently press until the potatoes burst. Continue until all potatoes are smashed.
    3. Drizzle with avocado oil and sprinkle bag of Daiya Cheddar Style Shreds on potatoes until evenly coated. Add salt and pepper to taste.
    4. Bake at 400°F for 15 minutes or until cheese is melted and potatoes are golden brown.
    5. Remove from oven and garnish with freshly chopped chives.
    6. Enjoy!

    Recipe Provided by INFRA

  • Potato & Corn Soup

    Potato & Corn Soup

    Potato & Corn Soup

    Looking for a warm bowl of cozy? Look no further than this potato & corn soup. It’s luscious and creamy, without any cream! This savory soup is a no brainer for cold nights.

    Potato & Corn Soup

    Looking for a warm bowl of cozy? Look no further than this potato & corn soup. It’s luscious and creamy, without any cream! This savory soup is a no brainer for cold nights.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 tablespoons Bragg olive oil
    • ¼ cup onion chopped
    • 2 garlic cloves minced
    • 3 cups vegetable broth
    • 3 red or white potatoes cubed
    • 2 cobs of corn kernels removed
    • ¾ teaspoon salt
    • Bragg Liquid Aminos and Bragg Nutritional Yeast to taste

    Method
     

    1. In a large pot, sauté onion until soft, about five to six minutes. Add garlic and sauté for an additional minute.
    2. Add the broth and potatoes to the pot and bring to a boil. Once boiling, reduce heat to a simmer until potatoes are soft, about 20 minutes.
    3. Add the contents of the pot to a blender. Add the corn and blend until smooth. Do this in batches if necessary.
    4. Stir in salt, liquid aminos, and nutritional yeast to taste.
    5. Enjoy!

    Recipe Provided by INFRA

  • Sparkling Spiced Cider

    Sparkling Spiced Cider

    Sparkling Spiced Cider

    Looking for a fun beverage for your next fall gathering? Infuse cider with your favorite fall baking spices and add bubbles—either sparkling juice or the adults-only prosecco. This Sparkling Spiced Cider is easy enough to pull off for unexpected guests. Don’t forget the sliced fruit for the punch bowl. It takes it to the next level! Serving this punch warm is a nod to mulled wine and the chillier temps. The addition of sparkling wine or juice keeps it festive. 

    Sparkling Spiced Cider

    Looking for a fun beverage for your next fall gathering? Infuse cider with your favorite fall baking spices and add bubbles—either sparkling juice or the adults-only prosecco. This sparkling spiced cider is easy enough to pull off for unexpected guests.
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    Servings: 7
    Ingredients Method

    Ingredients
      

    • 1 gallon apple cider
    • 1 ½ cups pear juice
    • 1 (750 ml) bottle prosecco or sparkling pear juice
    • 4 oranges sliced (divided)
    • 6 cinnamon sticks
    • 6 cloves
    • 2 star anise
    • 2 Honeycrisp apples cored and sliced
    • A few sprigs of fresh thyme

    Method
     

    1. In a 6-quart stockpot, bring apple cider, pear juice, half of the orange slices, cinnamon sticks, cloves, and star anise to just under a simmer and cook for 15 minutes.
    2. Remove from heat and carefully strain into a large serving vessel, top with prosecco or sparkling pear juice. Serve warm, garnish with remaining orange slices, apple slices, and fresh thyme sprigs.
    3. Enjoy!

    Recipe Provided by INFRA

  • Power Your Immune System with MegaFood

    Power Your Immune System with MegaFood

    Power Your Immune System with MegaFood

    Looking to power your immune system? Look no further than Immune Defense by MegaFood 🎉 Loaded with Vitamin C, Zinc & Black Elderberry, and herbs like Echinacea and Andrographis – your immune system will be locked and loaded, ready to go! Go ahead and show your immune system some love ❤️

    Immune Defense

    Starting to feel a cold coming on? Take two tablets three times per day for five days to get that immune boost you need!

    AND it checks ALL of the boxes:

    ✔️Powered by Elderberry
    ✔️Made with real food and added nutrients
    ✔️Non-GMO Project Verified
    ✔️Glyphosate residue free certified
    ✔️Gluten free
    ✔️Dairy & Soy free
    ✔️Vegan

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    Blood Builder Liquid Iron

    Did you know their Blood Builder Liquid Iron is clinically shown to:

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    *These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

    Resources:

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    https://megafood.com/products/blood-builder-liquid-iron-once-daily?_pos=3&_sid=254ff4a57&_ss=r

    https://megafood.com/products/immune-defense?_pos=1&_sid=db72b83f8&_ss=r

    https://megafood.com/blogs/all/blog-product-edu-lets-talk-immune-health-html

    https://megafood.com/blogs/all/blog-elderberry-winter-immune-herb-html

    https://megafood.com/blogs/all/the-health-problems-caused-by-low-iron

  • Pumpkin Snickerdoodle Cookies

    Pumpkin Snickerdoodle Cookies

    Pumpkin Snickerdoodle Cookies

    With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.

    Pumpkin Snickerdoodle Cookies

    With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
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    Servings: 4
    Course: Dessert, Snack
    Ingredients Method

    Ingredients
      

    • ½ cup butter room temperature
    • ¾ cup sugar divided
    • ¼ cup brown sugar
    • 1 teaspoon vanilla extract
    • 1 egg yolk
    • ¼ cup Farmers Market Pumpkin Puree
    • 1 ½ cups all-purpose flour
    • 2 teaspoons ground cinnamon divided
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • ¼ teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder

    Method
     

    1. Preheat the oven to 350°F.
    2. In a medium size bowl, cream the butter, ½ cup sugar, brown sugar, and vanilla together.
    3. Add in the egg yolk and pumpkin puree and stir until combined.
    4. Sift in the flour, 1 teaspoon cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Mix until a stiff batter forms.
    5. In a small bowl, toss together 1 teaspoon cinnamon and ¼ cup sugar for coating.
    6. Scoop out two tablespoons of dough and roll into a ball, toss into the sugar and cinnamon mixture, and place two inches apart on a cookie sheet.
    7. Bake for 10-12 minutes.
    8. Remove from oven, let cool, and enjoy!

    Recipe Provided by INFRA

  • Tempeh Edamame Crunch Salad

    Tempeh Edamame Crunch Salad

    Tempeh Edamame Crunch Salad

    Tempeh is a savory and super versatile addition to your next dish. The nutty flavor and simple, clean ingredients pair perfectly with this crunchy edamame salad.

    Tempeh Edamame Crunch Salad

    Tempeh is a savory and super versatile addition to your next dish. The nutty flavor and simple, clean ingredients pair perfectly with this crunchy edamame salad.
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    Servings: 2
    Course: entree, Lunch
    Ingredients Method

    Ingredients
      

    • Olive oil
    • 1 package Lightlife Original Tempeh cut into triangles or strips
    • Salt and pepper to taste
    • 4 cups kale leaves of choice washed and chopped
    • ½ cup edamame shelled and cooked
    • 1 avocado diced
    • 1 large beet steamed and peeled, sliced into ¼" pieces
    • ¼ cup slivered almonds
    • 4 tablespoons peanut vinaigrette

    Method
     

    1. Cook tempeh according to package directions until nicely browned. Sprinkle with salt and pepper while cooking.
    2. In a large bowl, add all ingredients and toss to combine. Serve immediately, enjoy!

    Recipe Provided by INFRA

  • Red Thai Curry Noodles

    Red Thai Curry Noodles

    Red Thai Curry Noodles

    Vegan, flavorful and budget-friendly, this Thai-inspired noodle recipe is a keeper! Add raw or cooked veggies, whatever’s lingering in your fridge, to bulk it up!

    Print Pin

    Red Thai Curry Noodles

    Vegan, flavorful and budget-friendly, this Thai-inspired noodle recipe is a keeper! Add raw or cooked veggies, whatever’s lingering in your fridge, to bulk it up!
    Course dinner, entree, Lunch
    Keyword dinner, entree, lunch, noodles, vegan
    Servings 4

    Ingredients

    • 2 packages Lotus Foods Organic Traditional Pad Thai Rice Noodles
    • 1 14 ounce can unsweetened coconut milk
    • ¼ cup vegetable broth
    • 3 tablespoons smooth peanut butter
    • 3 tablespoons Thai red curry paste
    • 1 tablespoon maple syrup
    • 1 tablespoon fresh lime juice
    • 1 tablespoon ginger minced
    • 2 cloves garlic minced
    • Salt to taste
    • Peanuts chopped, to taste
    • Scallions chopped, to taste

    Instructions

    • Prepare Lotus Foods Organic Traditional Pad Thai Rice Noodles per directions on package. Drain and set aside.
    • While noodles are cooking, whisk together coconut milk, broth, peanut butter, curry paste, maple syrup, lime juice, ginger, and garlic in a medium pan.
    • Cook over medium-high heat, stirring frequently. Bring to a gentle boil before reducing heat. Simmer uncovered for ~10 mins or until sauce starts to thicken. Add salt to taste.
    • Mix in noodles and warm through. 
    • Garnish with chopped peanuts and scallions. Serve immediately.
    • Enjoy!

    Recipe by Cooking for Peanuts for Lotus Foods

    Photo Credit Anett Velsberg

    Recipe Provided by INFRA

  • Mayan Lima Beans

    Mayan Lima Beans

    Mayan Lima Beans

    Lima beans are one of the most polarizing beans and more polarizing foods out there. We don’t get all the lima bean hate. Don’t turn up your nose at lima beans; they’re one of the mildest flavored beans. Sometimes called butter beans, these protein rich, creamy beans are mild and delicious. With just a bit of lime juice and toasted pumpkin seeds, lightly charred lima beans make a satisfying dish full of texture and flavor. 

    Print Pin

    Mayan Lima Beans

    Don’t turn up your nose at lima beans! Sometimes called butter beans, these protein rich, creamy beans are mild and delicious. With just a bit of lime juice and toasted pumpkin seeds, lightly charred lima beans make a satisfying dish. 
    Course dinner, entree, Lunch, Side Dish
    Keyword dinner, entree, gluten free, lunch, side, vegan
    Servings 2

    Ingredients

    • 20 ounces lima beans frozen
    • 1 tablespoon sesame oil
    • 1 tablespoon avocado oil
    • ½ cup pumpkin seeds
    • ¼ – ½ teaspoon sea salt
    • 2 green onions sliced
    • ½ cup chopped parsley
    • 1 lime quartered

    Instructions

    • Toast pumpkin seeds in a 350∞F oven for 10 minutes or until lightly browned. 
    • Place freshly toasted seeds in a food processor and process until finely ground. 
    • Heat sesame and avocado oil in a medium sauté pan until hot, add lima beans and allow to sit and develop a sear, tossing occasionally until desired sear is achieved.
    • Add green onions, ground pumpkin seeds, and salt.
    • Enjoy!

    Recipe Provided by INFRA

  • Brownie Baked Oatmeal

    Brownie Baked Oatmeal

    Brownie Baked Oatmeal

    This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat that may be just what you need to get out of bed when all you want to do is hit the snooze button. As the weather cools, there’s nothing like a warm meal to motivate you. One batch of this oatmeal is perfect as a weekend breakfast for the whole family, or you can reheat individual portions throughout the week for a quick meal before work or school. 

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    Brownie Baked Oatmeal

    This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat.
    Course Dessert
    Keyword baked oatmeal, brownie, dessert, vegan
    Servings 6

    Ingredients

    • 2 cups quick oats
    • ¼ cup cocoa powder
    • 1 teaspoon baking powder
    • 1 tablespoon chia seeds
    • Pinch of salt
    • 2 cups coconut milk from a carton
    • ¾ cup maple syrup
    • ½ cup peanut butter
    • 1 teaspoon vanilla
    • ⅓ cup chocolate chips or chopped chocolate

    Instructions

    • Preheat oven to 350∞ F. In a medium bowl combine oats, cocoa powder, baking powder, chia seeds, and salt. 
    • In a separate bowl whisk together coconut milk, maple syrup, peanut butter, and vanilla.
    • Pour wet mixture into the dry mixture and stir until fully incorporated. Pour mixture into an oven-safe baking dish and sprinkle with chocolate chips. 
    • Bake for 35-40 minutes.
    • Enjoy!

    Recipe Provided by INFRA