Over the last few weeks, I have prepared many plant-based dishes for my clients, and thought it was time to share them all here! Please keep in mind that I am not the best photographer ever…granted, all of my food posts and pics are brought to you by yours truly, and most of the time I have one hand in a mixing bowl and the other snapping pics of my meals as they are cooling, getting ready to be packaged (I am a multi-tasker mastermind, I tell ya!).
Who said eating plant strong had to be bland and boring? Look at those colors!! Anything with that much natural vibrancy has to taste as good as it looks. Most are vegetarian, some are vegan, all are vegetable-based – and delicious!
Eggplant “meatballs”, made with a blend of beans, garlic, onions, whole wheat breadcrumbs and, of course, eggplant! I served them over zoodles for a complete vegetarian and vegan meal.
Taste the rainbow…of veggies! I try to consume a wide array of veggies per day, and eating this yummy stir fry makes it so easy! Red bell peppers, snow peas, carrots, onion, scallions and toasted sesame seeds in a light Asian-style sauce served over tofu shirataki noodles. This is a perfect low-calorie, high volume, filling plant strong meal.
So this right here, this HEAPING 2 cup serving of fettuccine Alfredo with broccoli only costs you about 200 calories!! How? By using one of my favorite products found in grocery stores everywhere tofu shirataki noodles!! You can eat a whole bag of noodles (2 cups!) for only 20 calories, 6 carbs and 4 grams of protein…. Sounds too good to be true, I know, but check them out and taste for yourself! Figure-friendly, and yummy!
Pass the cheese please with cheesy broccoli gratin and cheesy-garlicky spaghetti squash…. Both are rich and creamy, grain-free and very low-carb.
For my vegan buddies: kale and peanut salad tossed with a peanut/tahini dressing. Perfect for a light lunch, or if you were to add some vegetarian protein such as beans, tofu, or tempeh you would have a complete meal!
Lentil-chickpea patty served with blanched veggies and roasted sweet potatoes. No need for a meat burger when you can fill up with this yummy vegan dish.
A light pasta dish with fresh herbs would be nice – whole wheat linguini with a mint/pea pesto… would go perfectly with some oven-roasted chickpeas or tofu for added protein.
I am really, really excited about this new plant-based vegan dish I came up with! Pink lentil salad filled bell peppers- lentils combined with assorted herbs, tahini and a splash of beet juice for that ruby-red coloring – yummy…No, like reeeeallly yummy!!!! Meat-free, dairy- free and gluten-free – but certainly not taste-free!
Southwestern hash with black beans and tempeh for added vegan protein! Perfect served with a few slices of fresh avocado, some salsa and a dash of hot sauce for a kick.
Vegan chickpea and barley couscous with a carrot/pistachio dressing served over a bed of kale. How’s that for yummy?
This is one delicious vegan-friendly supper right here folks! My brown rice and black eyed peas bowl served with braised kale has just the right amount of spice from paprika and cayenne pepper and is a perfect meat-free meal for all you vegetarians out there!
What is it!? No artificial coloring here! Just pure wholesome goodness – my lemon and thyme-enhanced carrot-parsnip mash, a perfect grain-free, gluten-free side dish or perfect meat-free meal for all you vegetarians out there!
This lovely pillow of yumminess is goat cheese mashed sweet potatoes with toasted pistachios, for a fiery version it has some chipotle chilies in Adobo sauce!
Loaded twice-baked sweet potatoes, with gruyere, caramelized thyme and onion and toasted walnuts. A tasty, gluten-free side dish.
After devouring one of these halves, I had to share – so yummy! The hollows of acorn squash halves are filled with walnuts and topped with Brie cheese, then brushed with maple syrup and roasted to perfection.
