healthy plantbased recipes

No-fail salty kale chips with only 3-ingredients and 5 minutes to bake. They're so easy to make and so addictive. It's impossible not to eat the whole bowl, and will convert any skeptic into a kale lover.

no-fail salty kale chips

kale

tbsp avocado oil

tsp sea salt

cayenne pepper ((optional))

Preheat oven to 450F/230C. Tear kale leaves from stems and then tear into smaller bite sized pieces (about 5 cm in length). Toss in a big mixing bowl and drizzle with avocado oil. Massage to lightly coat kale evenly throughout. Sprinkle with sea salt and massage again.

Line a baking tray with parchment paper and pour kale onto tray spreading evenly throughout, so that there is no overlapping. Bake kale in the oven for 5 minutes. (Check during the last minute to ensure they're not burning. They should brown a bit, but not go black). Remove from oven and let cool slightly (1-2 minutes).

Taste kale chips to ensure they're evenly crisp. If not, gently move kale chips around on tray, and place back in the oven for one more minute. (Keep close watch to ensure they don't burn). Transfer kale chips to a sharing bowl, optional to sprinkle with cayenne pepper.

https://www.youtube.com/watch?v=yvhmI-wSLB0

How to make No-Fail Kale Chips. Only 3 ingredients and 5-minutes bake time for perfectly crisp and salty kale chips. It's impossible not to eat the whole bowl.

Full Recipe: https://bit.ly/2Ka96YY
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No-Fail Kale Chips

Creamy and cheesy Leek and Potato Soup. Completely vegan and gluten-free. This is a simple cozy recipe that's perfect for the cold winter months.

Cheesy (Vegan) Leek and Potato Soup

leeks

coconut oil

potatoes (medium sized, chopped into chunks (500 grams))

water

raw cashews (soaked overnight, strained)

almond milk

garlic

salt

yeast

tsp dijon mustard

tsp apple cider vinegar

tsp cumin

pumpkin seeds

rosemary ((optional))

Chop the tough dark green ends off leeks and discard, keeping the white and light green stems only. Then chop leeks into roughly 1-inch pieces and wash thoroughly.* Add leeks to a large pot with coconut oil and bring to medium-high heat. Cook leeks, stirring often until soft and wilted (approx. 10 minutes).

Add chopped potatoes to pot and stir mixture until potatoes have softened slightly (approx. 10 minutes). Pour in water and simmer veg on low heat until potatoes and very soft and tender. (approx. 15 minutes).

While you are waiting for the potatoes to soften make your Cashew Cheese Sauce. In a blender add soaked cashews (strained), almond milk, garlic cloves, salt, nutritional yeast, dijon mustard, apple cider vinegar and cumin. Blend until smooth and creamy.** Pour cheese sauce into a bowl, or jug (as you will need the blender for the soup. No need to wash it out however).

Add leek and potato soup to blender and blend until smooth. Then pour back into saucepan along with cheese sauce. Taste and adjust flavours if desired (adding more salt, or cumin, or apple cider vinegar for brightness, or water to thin). Keep on a low simmer until ready to serve.

Add coconut oil to a small skillet with pumpkin seeds, rosemary  and a pinch salt. Bring to medium-high heat and toast rosemary and pumpkin seeds until browned and perfumed, (approx. 3-5 minutes).

Divide leek and potato soup into bowls and top with fried rosemary and pumpkin seeds.

Vegan and gluten-free. These brownies are ultra rich and fudgy. Crisp on the outside, yet moist and decadent on the inside. Then topped with easy homemade strawberry jam. There is no better combo on earth.

Chocolate Fudge Brownies with Homemade Strawberry Jam

ground chia ((or ground flax))

+ 2 tbsp water

sugar

coconut sugar

tsp vanilla extract

cocoa powder

coconut flour

tsp baking powder

tsp sea salt (finely ground)

vegan chocolate chips (, more for sprinkling)

strawberry jam ((or jam of choice))

Combine the ground chia and water in a bowl. Whisk to combine. Wait 10 minutes for consistency to become egg-like, set aside. (This is your chia egg).

Preheat the oven to 350F/180C. Line a square 8x8-inch pan with parchment paper (allowing flaps on either end for easier lifting).

In a saucepan melt the coconut oil, then add the cane sugar, coconut sugar and vanilla. Whisk in the chia egg to combine.

In a large mixing bowl, sift the cocoa powder and coconut flour into the bowl. Add the baking powder and the salt and mix to combine. Then pour in the liquid mixture. Stir everything to combine, but don’t over mix. Add the vegan chocolate chips and stir gently to combine.

Pour the brownie mixture into the prepared square pan. Smooth the top with a spatula. Sprinkle with more chocolate chips to top.

Bake the brownies until the edges are firm and a toothpick inserted into the brownie comes out clean, 25 minutes. Let cool for 10 minutes, then lift the brownies from the baking pan and cool completely on a baking rack before cutting.

Cut the brownies into squares and enjoy!

A simple healthy salad made with spiced roasted pumpkin, chopped green beans, pomegranate and salad greens. Drizzled with quality balsamic.

Healthy Roasted Pumpkin Salad

pumpkin

tbsp neutral oil

pumpkin pie spice ((or quatre épices))

tsp cardamom

garlic (finely chopped)

sea salt

oz baby greens ((140 g) i.e. baby spinach, kale

green beans (chopped)

pomegranate seeds

avocado

hazelnuts

tbsp balsamic vinegar

tbsp extra virgin olive oil

tsp pepper

Preheat oven to 400F/200C. Chop cooking pumpkin into bite sized pieces. (If using butternut squash, peel skin). In a small bowl add neutral oil, pumpkin pie spice, cardamom, garlic and sea salt. Whisk to combine. Drizzle mixture over pumpkin in a large mixing bowl, and toss to combine.

Line a baking tray with parchment paper and transfer pumpkin to tray. Spread pumpkin out so its not crowded (you might need two trays for this). Bake for 25 minutes, or until golden and cooked through. (Flip pumpkin pieces with spatula halfway through to ensure all sides are evenly roasted).

While you&#x27;re waiting for the pumpkin to cook finely chop parsley and place to the side. Toast hazelnuts by chopping and adding to a skillet, bring to medium-high heat and toast, stirring often, until browned and aromatic.

In a large mixing bowl add roasted pumpkin, salad greens, chopped green beans, pomegranate seeds, and avocado. Drizzle with quality balsamic and olive oil. Season with salt and pepper and toss gently to combine. Sprinkle salad with toasted hazelnuts and serve.

Spiced and Roasted Pumpkin sprinkled with toasted hazelnut and lathered on top of creamy hummus to dip.

Spiced Roasted Pumpkin with Hazelnut &amp; Hummus

garlic (, finely chopped)

pumpkin pie spice ((or Quatre épices))

apple cider vinegar

maple syrup

tsp chili flakes

parsley

hummus

Preheat oven to 400F/200C, line a baking tray with parchment paper. Chop the pumpkin into 1.5-inch pieces, add to a large mixing bowl. (If using butternut squash, peel the skin). In a small bowl add the oil, 1 clove garlic, pumpkin pie spice, cardamom, and salt. Whisk to combine. Drizzle the mixture over the pumpkin and toss to combine.

Transfer the pumpkin to the baking tray, spreading out in an even layer. Bake until fork tender and golden at the edges, 25-30 minute. (Remove and toss the pumpkin with spatula halfway through to ensure all sides are evenly roasted).

Toast the hazelnuts in a small skillet on medium-high heat, stirring often, until lightly browned and aromatic, 7-10 minutes.

In a large bowl add the garlic, apple cider vinegar, maple syrup, chili flakes, and salt. Add the cooked pumpkin and sprinkle with the parsley, gently toss to combine.

Slather a plate with a thick layer of hummus and gently pour the roasted pumpkin on top. Sprinkle with toasted hazelnuts and serve.

An easy and simple fall-inspired toast. Made by frying apples in coconut oil. Topped onto toast with almond butter and drizzled with maple syrup. Perfect for breakfast or snack time.

Fried Apple and Almond Butter Toast

apple ((I used fiji))

cinnamon

cardamom

whole-wheat bread

almond butter

Begin by cutting apple into bite sized cubes. Add to a frying pan with 1 tsp coconut oil and bring to medium-high heat. Sprinkle with cinnamon and cardamom and cook apples, stirring often until warmed and softened, approx. 5-10 minutes.

Toast two slices whole wheat bread and lather with almond butter. Top toast with fried apple and drizzle with maple syrup.

An easy one-pot vegan curry with potato, cauliflower and red lentils. Perfect to make during the busy weeks, and makes for great next day leftovers.

Vegan Potato and Cauliflower Curry

onion

white potatoes (medium, cubed)

cauliflower (chopped)

10-12 cherry tomatoes

vegetable stock (or water)

tomato paste

tsp turmeric

ginger

lemon

cayenne pepper (or

red lentils

coconut milk

sea salt and pepper

cilantro (for topping)

In a large pot add chopped onion and garlic. Add 1 tsp coconut oil and a pinch sea salt and bring to medium-high heat. Cook onion and garlic stirring occasionally until onion turns translucent, approx. 10 minutes.

Add chopped potatoes to the pot and cook until they start to sweat, approx. 10 minutes. Then add cauliflower florets and cherry tomatoes. Pour in vegetable stock. Cover pot and bring to a simmer. Then add tomato paste, turmeric, cumin, freshly grated ginger, and lemon juice.

Pour in red lentils and simmer curry on medium-low heat for 15-20 minutes, or until lentils and veg are cooked and curry has thickened. Lastly, pour in coconut milk and stir to combine.

Add cayenne pepper, sea salt and pepper to taste. Serve curry with brown rice or naan bread.

Garlic infused roasted eggplant, drizzled in citrus tahini dressing. With pomegranate and fresh mint to finish. This recipe will have you rethinking just how delicious eggplant can be.

Garlicky Roasted Eggplant with Citrus Tahini Dressing

eggplants

mint leaves

lemon (juiced)

tbsp tahini

water (to thin (about 2 tbsp))

Preheat oven to 200C/400F and line a baking tray with tin foil. Slice eggplants in half. Then gently slice into the eggplant flesh side up to make X’s or a diamond pattern. (These minor cuts allow the oil to really ooze into the eggplant while roasting). Place eggplants on tray, cut-side-up.

Mix together oil, chopped garlic and cumin. Paint oil mixture onto the flesh of eggplant and generously sprinkle with salt. Bake for 30-45 minutes, or until very soft.

Make Citrus Tahini Dressing by whisking together lemon juice, tahini, and salt in a bowl. Add splashes of water until you&#x27;ve reached desired consistency, (I used 2 tbsp).

Drizzle Citrus Tahini Dressing over roasted eggplant and sprinkle with pomegranate seeds and fresh mint.

Top 8 healthy plantbased recipes recipes from across the web

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

Top Tags

no-fail salty kale chips

Cheesy (Vegan) Leek and Potato Soup

Chocolate Fudge Brownies with Homem...

Healthy Roasted Pumpkin Salad

Spiced Roasted Pumpkin with Hazelnu...

Fried Apple and Almond Butter Toast

Vegan Potato and Cauliflower Curry

Garlicky Roasted Eggplant with Citr...

Top 8 healthy plantbased recipes recipes from across the web

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

Top Tags

no-fail salty kale chips

Cheesy (Vegan) Leek and Potato Soup

Chocolate Fudge Brownies with Homem...

Healthy Roasted Pumpkin Salad

Spiced Roasted Pumpkin with Hazelnu...

Fried Apple and Almond Butter Toast

Vegan Potato and Cauliflower Curry

Garlicky Roasted Eggplant with Citr...

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