guiltless pleasures cooking channel

The Best of: Plant-Based Eating

Today it seems as if almost everyone you know is trying a plant-based diet, or is at least becoming more aware of this lifestyle and trying to incorporate it into their daily lives. Here are a few recipes that are truly nutritious & delicious. No sacrifices here!

MEATLESS MONDAY FAMILY STYLE

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INGREDIENTS (ALL ORGANIC) 

PROCESS

  1. preheat the oven to 375
  2. Rinse the asparagus and then chop the ends off
  3. I place the asparagus in a bowl and then add some coconut oil and mix it around and then transfer the asparagus to a cooking sheet to place in the oven
  4. Let the seasoned asparagus cook for about 12 minutes or until they start to brown
  5. While the asparagus is in the oven, I fill a pot with water, add a tsp of olive oil and a pinch of sea salt to the water while it's boiling) bring the water to a bowl before adding in the brown rice pasta and leave for 10 minutes on low heat. Slice tomatoes while the pasta is boiling and heat up the sauce on low heat.
  6. The key to making brown rice pasta delicious is once the 1o minutes are up turn off the stove and let the pasta sit in the water for 1 min. Then strain and place in a bowl.
  7. Take out the asparagus and squeeze 1/2 lemon over all of them.
  8. Add sauce with seasonings (sea salt and nutritional yeast to taste) and split pasta so you can add mozzarella to one and the vegan cheese to the other. Sprinkle cheese on top and mix in so it melts.
  9. Top off with sliced tomatoes and cooked asparagus. Enjoy!

RECIPE FROM MELISSA WOOD HEALTH

MANGO AVOCADO-HUMMUS COLLARD GREEN WRAPS

Looking for a filling lunch but still want to feel light after eating?! Try these delicious wraps! Spicy creamy avocado hummus with mango, artichokes and carrots is the perfect combination of sweet and savory! Enjoy!! Serving Size: Makes 4 Wraps Recipes: - 4 Large Collard Green Wraps - 1 1/2 cups Chick Peas - 1/4 cup Sun-dried Tomatoes - 1tsp.

RECIPE FROM LIMABEAN LIFESTYLE / GUILTLESS PLEASURES COOKING CHANNEL

CARROT & RYE OATMEAL

INGREDIENTS

1/2 cup rolled oats

1/2 cup rye flakes

1 1/2 cups fresh carrot juice

1 cup unsweetened plant-based milk (we like this home-made version)

A pinch of sea salt

Serve with...

Sultanas or raisins, or raw cacao nibs, or toasted flaxseeds

 

PROCESS

First, prepare the apple compote. Cut the cored apple into cubes. Add all compote ingredients to a sauce pan with 2 tablespoons of water, cover, and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally, until tender and golden.

Meanwhile, place all oatmeal ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes, or until thick, stirring occasionally. Serve and top with raisins, cacao nibs, and toasted flaxseed.

RECIPE FROM THE MOMENT

ALMOND CHIA PUDDING

INGREDIENTS

  • 1 cup almond milk
  • 1 cup coconut cream
  • 2 Tbl maple syrup
  • 6 Tbl chia seeds
  • 1 tsp vanilla extract
  • 1/8 cup grated coconut
  • 1/4 cup almonds, sliced
  • 1/4 cup cornstarch

INSTRUCTIONS

  1. In a bowl mix the milk, coconut cream, maple syrup, chia seeds, cornstarch, and vanilla.

  2. Let the chia soak for 10 minutes.

  3. Stir gently, cover, and put in the fridge for at least 1 hour.

  4. Pour the pudding into small bowls.

  5. Top with the almond flakes and grated coconut. Serve and enjoy.

RECIPE FROM GLUTEN-FREE DADDY

Leave a comment if you try one of these or have a favorite recipe you'd like to share!