21 Day Plant-Based Challenge Lunch

Let's talk about Brussel sprouts! The vegetable you likely hated as a child is actually delicious, versatile and packed to the brim with nutrients. I personally love spiciness and I think this dish had the perfect amount of it, although I know spice level is subjective. If you want your Brussel sprouts to be less spicy you can take the seeds out of your peppers by rolling it against the table, cutting the end off, and tapping out all the seeds!

This recipe is very easy to make, most of the work is just prepping the ingredients and chopping those veggies. The majority of the time you’ll be sweating out the veggies and letting your stew simmer. Which means, you get to leave it alone and do whatever you want while it cooks. My favorite type of cooking.

I used the Whole Earth Foods peanut butter in this recipe. Nut butters are great for adding protein and healthy fats to recipes and I often use them instead of oil in salad dressings. The trick with the kale here is to massage the dressing into the salad leaves with your hands. Thi...

This easy chickpea 'tuna' recipe can be made in minutes but will keep you full for hours.

Roasted Chickpea Caesar Salad WHY WE LOVE IT: Caesar is a salad that's long been misunderstood. It was not named for an emperor, but for a restauranteur named Caesar Cardini, from Tijuana Mexico. Equally flummoxing is that it is often as fattening and caloric as most steak dinners. But delicious...

Zoodles with Roasted Chickpeas & Pesto Serves 4  INGREDIENTS: 1 cup of store-bought pesto (such as Trader Joe’s Vegan, Kale & Cashew Pesto) 1 cup of cherry tomatoes, sliced 1 can chickpeas, drained and rinsed 1 tablespoon olive oil 1 teaspoon sea salt 1 tablespoon Italian Herbs blend 4 zucchini squash, spiralized Freshly grated Parmesan cheese, such as Violife INSTRUCTIONS: Preheat the

Vegetable Hummus Stack Serves 2 INGREDIENTS: 1/4 cup Olive oil Salt and pepper, to taste 2 Portabello mushrooms, gills removed and cleaned 1 red bell pepper, halved and seeds removed 1 orange or yellow bell pepper, halved and seeds removed 1 head of cauliflower, sliced into thick slabs 1 tomato, cut into 4 thick slices 1 zucchini, cut on the diagonal into 1/2 inch slices ½ cup of hummus (store-bo

Artichokes & Chickpeas with Tomatoes in White Wine Sauce Serves 4 Ingredients 1 Tbsp olive oil 5 shallots, thinly sliced 1 tsp kosher salt 5 cloves garlic, thinly sliced 2 bay leaves 1/2 cup dry white wine 3 cups yellow cherry tomatoes 1 15-oz can artichoke hearts, drained and sliced in half 1 15-oz can chickpeas, drained and rinsed 1 Tbsp chopped fresh tarragon 1/4 tsp black pepper Crusty br

Jackfruit Noodle Soup Serves 8-10 INGREDIENTS: For the jackfruit 1 20- ounce can of green jackfruit in brine or water 3 garlic cloves minced 1 small onion chopped 1 teaspoon thyme 1 ½ teaspoons oregano 1 teaspoon kosher salt 1 tablespoon olive oil ½ cup of water 2 tablespoons lemon juice For the soup 2 tablespoons olive oil 1 large onion diced 2 large carrots diced 2 stalks of celery diced 3 ga

Easy Vegan Miso Ramen Serves 1 INGREDIENTS: 1 container Trader Joe's Miso Ramen 1 stalk baby bok choy chopped 2 green onions sliced on the diagonal 4 shiitake mushrooms sliced 1/3 cup edamame beans shelled and cooked Dash Trader Joe's Umami seasoning (optional) INSTRUCTIONS: Add boiling hot water to the contents of the Ramen cup along with the seasonings ... Read More ...