forks over knives

9 ingredients and 15 minutes or less to make. This creamy dressing tastes just like the classic but it&#039;s dairy-free, healthy, oil-free, whole food plant-based! Drizzle this over every salad, bowl, or you can even use it as a dip.

Vegan Cashew Ranch Dressing

raw cashews

water

apple cider vinegar

onion powder

garlic powder

salt

parsley

chives

dill

If you have a high-powdered blender you can skip straight to step 2. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.

Add the cashews to your blender along with 1 cup of water, apple cider vinegar, onion powder, garlic powder, and salt blend until completely smooth, stopping to scrape the sides as needed. Add the parsley, chives, and dill and pulse a few times to incorporate. Store in an air-tight container in the fridge for up to a week. The dressing gets thicker as it cools, and can even be used as a dip.

Soups are good for the soul and our budget! This Barley and Bean Soup is packed with goodies and it is a delicious dinner option!

Barley and Bean Soup

olive oil

yellow onion, diced

garlic cloves,

carrot, thinly sliced

celery,

vegetable broth

barley

tomatoes,

pinto beans, drained and rinsed

black beans, drained and rinsed

tomato paste

Tablespoons of cumin

chili powder

Pepper,

Tortilla chips, for garnish (optional)

Avocado,

In a large pot over medium-high heat, heat the oil. Saute the onion, garlic, carrots, and celery until the vegetables are tender, for about five minutes.

Add broth (for broth I used six cups of water and three bullion cubes), barley, cans of beans, can of diced tomatoes, tomato paste, and spices, and let it boil for 30 minutes until the barley is nice and soft.

This Shiitake Asparagus Tofu Stir-fry will be your new go-to dish when you&#39;re in need of something super quick and easy yet flavorful and belly-filling at the same time! An Asian-inspired dish of &#39;meaty&#39; mushrooms, crunchy asparagus and perfectly golden tofu cubes made in less than 15 minutes, including prep time!

Shiitake Asparagus Tofu Stir-fry

sesame oil

garlic

ginger (minced)

red pepper flakes

green onions (sliced)

shallot (thinly sliced)

asparagus (chopped)

shiitake mushrooms (sliced)

soy sauce

Rice (for serving (optional))

In the large pan over high heat, heat the olive and sesame oils. Add the garlic, ginger, and red pepper flakes and stir-fry for 1 minute.

Add the onions, shallots, asparagus, and mushrooms and stir-fry for 2 minutes.

Add the tofu and soy sauce and stir-fry for 3 minutes until tofu goldens.

Optionally, serve over rice.

If you are a bit turned off by green salads then this is your recipe! It is super packed with protein, and it will be your perfect work lunch, quick meal on the go, and potluck favorite!

Southwest Quinoa Salad

quinoa

black beans,

garbanzo beans, drained

½ cup of finely diced red onion

red bell pepper

halved cherry or grape tomatoes

cilantro

Salt, (about 1 to 2 teaspoons)

lime (optional)

In a large bowl, combine all the ingredients.

Chill to let the flavors meld.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661526814/iZKPLgb08.mp4

With the onset of springtime, nothing can be more timely than this fresh and fuss-free Edamame Salad! It is a delightful mix of crunchy, creamy, and juicy veggies tossed in a bright cilantro-lime dressing.

Easy Edamame Salad

frozen shelled edamame

corn kernels,

cherry tomatoes

avocado,

½ cup of finely chopped red onion

lime

Cook edamame per package instructions.

In a large bowl, combine all the ingredients and mix thoroughly.

Chill in the refrigerator overnight, or for at least an hour.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661526657/isE1uogAY.mp4

If you are looking for a new and delicious way to enjoy tofu, then this Spicy and Sweet style recipe is perfect for you!

Spicy and Sweet Tofu

garlic (minced, divided)

ginger

tamari

brown sugar

bok choy

canola or vegetable oil

block of extra firm tofu (16-ounce,

Put 2 cloves of minced garlic, ginger, tamari, brown sugar, and the sesame oil in a bowl and mix it together.

In a pan, add a splash of water, the bok choy, and 2 cloves of minced garlic. Cook until the leaves begin to wilt, about 4 minutes.

In a separate pan, heat the canola oil and brown the tofu, about 3 minutes on each side.

Pour the mixture on top, coating the tofu, and cook until it thickens, about 4 minutes.

Add the bok choy and gently mix it together. Cook for about 2 minutes.

Top 6 forks over knives recipes from across the web

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Top Tags

Vegan Cashew Ranch Dressing

Barley and Bean Soup

Shiitake Asparagus Tofu Stir-fry

Southwest Quinoa Salad

Easy Edamame Salad

Spicy and Sweet Tofu

Top 6 forks over knives recipes from across the web

The most viewed forks over knives recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Cashew Ranch Dressing

Barley and Bean Soup

Shiitake Asparagus Tofu Stir-fry

Southwest Quinoa Salad

Easy Edamame Salad

Spicy and Sweet Tofu

The most viewed forks over knives recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine