dishesrecipes08

Rigatoni, Tomato & Cucumber Salad w/ Avocado-Parsley Pesto Vegan recipe magic. Ingredients 1/2 lb. of your favorite pasta (gluten free if preffered) 1 3/4 cups thinly sliced seedless cucumber 1 pint cherry tomatoes sliced 1/4 cup finely chopped red onion 2 tbsp packed fresh parsley chopped for garnish Fresh ground pepper Dressing (blend in food processor): 2 avocados Juice of 1 lemon 1 tsp salt 1/2 tsp pepper 1 tsp garlic powder 1/4 tsp chili flakes 1/4 cup (packed) fresh parsley 2 tbsp (packed) cilantro Cook pasta to al dente in salted water. Drain and drizzle with a bit of olive oil (skip oil if you prefer). Add all remaining ingredients and dressing. Carefully stir.  Recipes by @janetsmunchmeals

Mediterranean Inspired Chickpea Salad Sandwich - A Mediterranean vegan chickpea salad sandwich loaded with olives, capers, onions, tahini, herbs and spice. Easy to make and perfect for weekly meal prep. INGREDIENTS 1/4 small red onion minced 3 cloves garlic minced Juice of two lemons 1/4 cup tahini 1/4 cup water 2 cans chickpeas rinsed and drained 1/3 cup olives roughly chopped 2 tsp capers minced 1/2 tsp smoked paprika 1 1/2 tsp dry basil 1 1/2 tsp dry oregano 1/4 tsp red pepper flakes 1/3 cup cherry tomatoes diced Salt and pepper to taste Bread for serving INSTRUCTIONS In a small bowl add red onion, minced garlic and a pinch of salt then squeeze the juice of one lemon over top. Stir well and allow to sit. Take your rinsed and drained chickpeas and add them to a medium sized mixing bowl and with a fork or potato masher, mash chickpeas very well until your mixture is chunky. Add olives, capers, tomatoes, herbs, spices, and onion garlic mixture to the bowl with chickpeas. In the same sm

Sunshine Smoothie Bowl - A tropical-inspired smoothie bowl made with mango, peaches, pineapple, banana, and oranges! Finished off with blueberries, chia seeds, and strawberries! Served in @coconutbowls too! Here's the recipe for one smoothie bowl: Ingredients 1 cup frozen mango half frozen banana 1/4 cup frozen pineapple few frozen peach chunks 1/4 cup orange juice Directison in a blender, add all of the above ingredients. blend on level 2 until the nice cream is smooth and combined. use more orange juice if needed for blending. if you do not like banana, add more frozen mango or peaches! Source: by @foodbyrach

This Easy Lemon Butter Salmon recipe makes an elegant and delicious dinner. Seared in a skillet on the stove top and ready in under 20 minutes! INGREDIENTS For the Sauce: 1/4 cup lemon juice 4 tbsp. butter 1 tbsp. freshly chopped parsley 1 small garlic cloves minced For the Salmon: 3 salmon fillets, about 6 oz. each skin on or off 2 tbsp. avocado oil or olive oil 1 tsp. Old Bay Seasoning or to taste INSTRUCTIONS   Sear the Salmon Season the salmon fillets with Old Bay Seasoning (or salt and pepper). Heat a large non-stick pan over high with olive oil. Place the fillets in the pan and reduce the heat to medium-low. Do not move the fillets. Allow them to cook for about 5-6 minutes or until well browned and cooked about halfway through. Turn the fillets and cook for about 5 more minutes, or until they reach the desired doneness.* Make the Sauce In a small skillet or saucepan, bring the lemon juice to a boil. Reduce the heat to low and cook for 3 minutes, stirring occasionally. Reduce the

Crispy Japanese style fried tofu, pickled veggies and sauce served over rice. Ingredients Pickled Veggies 1/2 a Red onion, sliced 2 Large Carrots, sliced 1 Cup White vinegar or apple cider vinegar 1 Cup Water 3 Fresh chives 2 Cloves Garlic, smashed 1 Tablespoon Organic cane sugar 2 teaspoon Salt Tofu Katsu 1 Block(15oz.) Extra firm tofu, drained and pressed* 3/4 Cup Almond milk or non-dairy milk of choice 1 Tablespoon Dijon mustard 3/4 Cup All purpose flour 1 teaspoon Salt 1 1/2 Cups Panko bread crumbs Vegetable oil for frying Salt to taste Katsu Sauce 1/4 Cup Organic Ketchup 2 teaspoon Chili sauce, I used Asian Chili Garlic sauce 2 Tablespoons Soy sauce 1 Tablespoon Agave syrup For Serving Jasmine rice Chives for topping Instructions First, make the pickled veggies. Add the sliced red onions and carrots to a large heat safe bowl. Add the vinegar, water, chives, garlic, sugar and salt to a small sauce pan. Heat the sauce pan on medium high, and bring to a simmer. Simmer for a minute un