Dal is one of those dishes that’s so warming you want to curl up in your bathrobe and eat it with the fireplace on. This dish can be super complex or super easy and in my experience there is 1,000 ways to make it! Regardless, it’s a very inexpensive, high protein dish that is packed with flavor. I freakin’ love every version of it I’ve ever tried. Here is one of my versions, I hope you love it!
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This recipe blends together everything I love in one, spiciness, smoky flavors and a high protein plant based meal that will have you begging for seconds.
I had a similar version of this at a local restaurant and had to immediately remake it. Raw zucchini noodles are the perfect vessel for any sauce. Zucchini’s in general are great for not only digestion, but this super veggie supports healthy circulation while boosting energy and improving thyroid and adrenal functions.
They absorb any flavor you put on them and the best part about turning these suckers into a noodle is avoiding any unnecessary simple carbs like white rice or pasta.
This recipe lasts for about three days as a meal prep, and feeds about 2-3 people.
1 bunch cilantro, chopped
1 tbsp olive oil
1 1/2 lime + 1 tsp lime zest
1/2 cup cashew cream
1 tsp cayenne
1 tsp cumin
1 tsp coriander
1 tsp salt + more to taste
1 tsp black pepper
Zucchini noodles - from 4 large zucchinis
1 can black beans, rinsed and drained
2 cups cherry tomatoes, sliced
1 radish, sliced
In a mixing bowl, add the cilantro, olive oil, lime, lime zest, cashew cream, cayenne, cumin, coriander, salt and black pepper.
Whisk well and then separate into two bowls.
Add the black beans into one, and the zucchini noodles into the other. Toss well and check for flavor. If you want it spicier, add more cayenne, if you want it creamier, add more cashew cream.
Grab 3 small mason jars.
Start to layer the jars. Avocado on bottom to prevent browning, then beans, zoodles, cherry tomatoes, radish and finish with micro greens.
Store in the fridge for up to 3 days and enjoy!
This vegan “pulled pork” BBQ recipe will trick even the most pesky meat eaters, I promise. You can eat this on anything: tacos, nachos, burgers, or even as a dip!
1 small 4oz can tomato paste
2 tbsp molasses
2 tbsp apple cider vinegar
1 tbsp avocado oil
2 tbsp maple syrup
1/2 tsp mustard powder
1 tsp garlic powder
1 tsp cumin
1 tsp onion powder
1 tsp paprika
1/2 tsp pepper
1 tsp salt
1/2 tsp cayenne pepper
1/4 cup water
2 each 15oz cans jackfruit, rinsed and drained
Combine all ingredients except the jackfruit into a medium sized bowl.
Mix well until you get a super smooth consistency. Taste and check to see if you want it sweeter, saltier, or spicier. Make it your own!
Add sauce and jackfruit to pressure cooker and cook on high for 25 minutes.
Tear apart with two forks, remove from pressure cooker, and let cool.
Serve on tacos, nachos, burgers - get creative!
As featured in this video
I mean… who isn’t obsessed with nachos? This is the ultimate party dish.
Now with this vegan recipe, you can eat superfoods and get your nacho on too!
Roasted Mango Poblano Salsa
1 white onion, peeled and chopped
4 small tomatoes, cubed
1 poblano pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
3 cloves of garlic, peeled
1 mango, peeled and diced
1 bunch cilantro
Preheat oven to broil on high.
Place all ingredients except mango and cilantro into baking sheet and drizzle with avocado oil.
Bake for 10-15 minutes until peppers and onions are browning.
Pull out of oven and let cool for about 5 minutes.
Scoop cooked veggies into blender with mango and cilantro. Pulse until everything is combined.
Refrigerate and ideally let sit overnight before enjoying.
Note: keep salsa separate from nachos until you are ready to eat!
1/2 bag multi grain chips
1/2 can black beans
1/2 cup Mac and Cheese sauce
1/4 cup mixed pitted olives
1/4 red onion, sliced
1 avocado, diced
1/2 cup mango salsa
Cilantro for garnish
Preheat oven to 350.
Layer chips, black beans, cheese sauce, olives, onion, and avocado in a cast iron pan.
Bake for 10-15 minutes until hot.
Top with salsa, avocado, and cilantro. Serve immediately!