Tag: 10 ingredients or less

Vegan Spinach Waldorf Salad
September 3, 2019

Vegan Spinach Waldorf Salad

According to Wikipedia Waldorf salad is named for the Waldorf-Astoria hotel in New York City. There it was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896. The Waldorf-Astoria’s maître d’hôtel, Oscar Tschirky, developed or inspired many of the hotel’s signature dishes.…

Lunch & Dinner, Salad, Sides
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by Natalie Green
Vegan Rice Paper Summer Rolls
September 3, 2019

Vegan Rice Paper Summer Rolls

Berlin is an odd place. Located in the north of Germany, it seems that all the madness and craziness of the world unites among Soviet style building on one side of the city and another part of the city that’s only marginally better off. Potentially,…

Appetizer, How-tos, Lunch & Dinner, Sides, Snacks
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by Natalie Green
Lemon Basil Pasta Salad
August 28, 2019

Lemon Basil Pasta Salad

Lemon Basil Pasta Salad is what summer adult life tastes like to me. Back in the days, pasta salad was the dish to bring to any potluck or barbecue. Growing up, pasta salad contained spaghetti broken in half (dead sin by itself already I guess), canned peas, some sort of raw meat sausage, eggs and enough mayonnaise to take a foot bath in if you have wanted to.

I got to admit that I was 21 years old when I ate basil for the very first time. I immediately loved it. Fresh and intense, just like Italien 21 year old boys hahaha.

I love creating recipes with lemons ever since hubby has a lemon tree in his backyard when we first met. No wonder, Lemon Basil Pasta Salad makes me so happy.

It’s citrusy and light. A solid solution for office lunches, picnics or picky eaters (even children). 

This Lemon Basil Pasta recipe requires very little equipment:

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

 

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Lemon Basil Pasta Salad

Lemon Basil Pasta Salad lets you feel sunrays on your nose. Summery, flavorful, zesty and light! Ideal for summer potlucks, or make-ahead lunches.

Prep Time20 mins
Course: Lunch, Main Dish
Cuisine: Italian, Vegan
Keyword: basil lemon pasta salad, lemon basil pasta salad, pasta salad creative, pasta salad potluck
Servings: 4

Ingredients

  • 1 cup dry pasta of your choice uncooked
  • 1 cup cherry tomatoes halved
  • 2 handful arugula sub: baby spinach
  • 1½ cup lemon basil dressing see below

Instructions

  • Cook pasta al dente according to package instructions. Drain and rinse with cold water, until cooled.

  • Place cooled pasta into a bowl and toss with your prepped lemon basil vinaigrette. Add cherry tomatoes and arugula (or any other additions you like) and toss to combine.

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Lemon Basil Vinaigrette

Pour this gluten-free, dairy-free, vegan and healthy lemon basil vinaigrette over your favorite salad, quinoa veggie bowl, or on a sandwich. Works on pasta or potato salads just as well.


Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: American, Vegan
Keyword: Basil Vinaigrette, Lemon Basil Dressing, Lemon Basil Salad Dressing, Lemon Basil Sauce, Lemon Basil Vinaigrette, Vinaigrette for Bowls
Servings: 4

Ingredients

  • 1 cup basil* packed down tight
  • 2 garlic cloves
  • 1 zest of medium lemon unwaxed
  • 2 tbsp fresh lemon juice
  • ⅓ cup olive oil extra virgin
  • ½ tsp salt plus more to taste
  • ¼ tsp red paper flakes

Instructions

  • Place basil**, garlic and lemon zest in a food processor. Pulse repeatedly until uniformly chopped.
  • Add lemon juice, oil, salt and pepper. Pulse a couple more times to combine being careful not to overprocess.

Notes

*As much as I love to to use frozen produce when my own balcony doesn't deliver a sufficient supply of basil, frozen basil hasn't worked for me in this case.
**In order to get the most flavor out of the basil, you just need to slap them. First the technique: place a few leaves or sprigs of your chosen herb in one palm. Then give it a good smack.
Lunch & Dinner, Salad, Savory
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by Natalie Green
Pumpkin Overnight Oats – Poats
August 23, 2019

Pumpkin Overnight Oats – Poats

When I spoon my Pumpkin Overnight Oats – Poats in the morning my mind starts to wander. Back to my childhood. Village life. Summers at the pool. Winters at the ski slope. Falls with Halloween and little other things to keep us entertained. Trick or…

Breakfast, Holiday, Snacks
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by Natalie Green
Mint Overnight Oats – Moats
August 23, 2019

Mint Overnight Oats – Moats

Mint Overnight Oats – Moats are a creamy and healthy way to start your day. The color will leave your work collegeaus impressed on Saint Patrick’s Day and any other Day of the year. I had recently set myself the challenge to get hubby to…

Breakfast, Snacks
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by Natalie Green
Healthy Hummus Mashed Potatoes
August 8, 2019

Healthy Hummus Mashed Potatoes

Hummus is incredibly versatile. And so are potatoes. Combining hummus and potatoes almost seems like the logical thing to do then.

I recently got creative with hummus after making waaay to much for a potluck. Hummus keeps for a few days but of course one can only eat so much hummus. Homemade varieties will generally last anywhere from 3-4 days, whereas store-bought products generally lasts 6-7 days once opened. These estimates assume that it maintains a refrigerated temperature.

To make a long story short, I had to get rid of a lot of hummus quickly without throwing it out.

For the healthy hummus mashed potato recipe I mix hummus with some mashed yellow potatoes such as Yukon golds and a little salt and olive oil. That’s basically it.

You can achieve even more variety with your hummus mashed potatoes if you use different hummus styles. Homemade or store-bought – whatever you have on hand.

So easy, so flavorful, and even more nutritious than straight mashed potatoes.  Can’t wait to serve them again.

This Hummus Mashed Potato recipe requires very little equipment:

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

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Vegan Hummus Mashed Potatoes

Think you need butter and milk to make flavorful mashed potatoes? Everyone's all time favorite HUMMUS will get the job done just as well. Hummus is an amazing spread but it works well in recipes such as these mashed potatoes. It is definitely one of those wonderful convenience ingredients that can immediately make a dish pop with little to no fuss.

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American, Mediterranean
Keyword: hummus mashed potatoes, mashed potatoes dairy-free, mashed potatoes without butter, mashed potatoes without milk
Servings: 2

Ingredients

  • 3 large potatoes peeled and cut into 1-1½ inches*
  • ½ cup hummus homemade or store-bought
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • ½ lemon optional, for serving
  • 2 tbsp fresh parsley finely chopped, optional for serving

Instructions

  • Place the potato cubes in a medium-sized pot with enough water to cover and ¼ teaspoon salt. Bring to a boil and simmer over medium heat for about 30 minutes, or until fork tender.
  • Drain the potatoes and place back into the pot over medium heat until the moisture comes out of the potatoes and they appear dry, about 3 minutes. Remove from the heat.
  • In the same pot start mashing the potatoes with a potato masher. Mash in the hummus and oil, followed by the salt and pepper, to taste.
  • Serve topped with a sprinkling of fresh parsley and lemon wedges to squeeze overtop.
BLW, Savory, Sides, Snacks
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by Natalie Green
Leftover use-up curry
August 7, 2019

Leftover use-up curry

When it comes to comfort food, nothing beats a delicious creamy curry, right? When it’s Friday and your meal prep week is coming to an end, nothing beats a delicious creamy curry from leftovers, right? Enjoy endless variations with the quick and easy leftover use-up…

Lunch & Dinner, Savory
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by Natalie Green
White Bean Kale Salad with Tahini Dressing
August 5, 2019

White Bean Kale Salad with Tahini Dressing

Works with arugula instead of kale just as nicely. I like eating food when it’s in season. With kale being a winter veggie, arugula does the trick in Summer. This White Bean Kale Salad recipe requires very little equipment: Measuring cups such as Klee Utensils 10-Piece…

Lunch & Dinner, Salad, Sides
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by Natalie Green
Zucchini Noodles with Bean Sauce
August 1, 2019

Zucchini Noodles with Bean Sauce

Zucchini noodles (also known as “zoodles“) with Bean Sauce are the perfect gluten-free, zucchini pasta. 

w did I come up with the recipe? I have a health conditions that requires me to watch me carb intake. Luckily, a low carb diet is en vogue these days. Luckily, ditching wheat-based spaghetti is a thing these days.  And even more luckily, it doesn’t mean you really have to give up pasta. Also known as “zoodles” – zucchini noodles are the most brilliant noodle base for numerous healthy gluten-free recipes. Options for sauce are endless. I like mine with.

This Zoodles with Bean Sauce recipe requires very little equipment:

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

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Zucchini Noodles with Bean Sauce

Prep Time12 mins
Cook Time3 mins
Total Time15 mins
Course: Dinner, Lunch, Main Dish
Cuisine: Mediterranean, Vegan
Keyword: dairy-free, gluten-free, nut-free, refined sugarfree, soy-free, vegan
Servings: 2

Ingredients

  • 1 large zucchini or (partially) sub: carrot or pasta
  • 1 heaping cup pinto beans
  • 2 handful of spinach
  • 10-12 cherry tomatoes
  • 3 sundried tomatoes
  • 1 small onion finely chopped
  • 2 cloves of garlic minced
  • 1/4 cup plant milk of your choice I used almond milk
  • juice from 1/2 lemon
  • 1 1/2 tsp ground cumin
  • dash of fine sea salt
  • dash of black pepper
  • fresh basil for garnish

Instructions

  • Peel the zucchini and spiralize it into noodles using a spiralizer. Transfer the noodles to a colander and let them there while you prepare the rest of the dish to drain any excess water.
  • Place the cooked and drained pinto beans into the food processor along with 1 garlic clove, lemon juice, cumin or garam masala and vegetable milk. Process until it forms a homogeneous puree.  Set aside.
  • Chop the onion and remaining garlic cloves. Place the onion in a non-stick pan with 1-2 tablespoons of water (or vegetable broth or olive oil). Simmer until translucent (3-4 minutes), stirring frequently.
  • Add the chopped garlic and continue to cook for another 2-3 minutes.
  • Add the spinach, sundried tomatoes and about half the cherry tomatoes (optional, you can serve them all raw) and cook until spinach is tender.
  • Add the bean paste and stir to combine. Cook over low heat, stirring frequently. Remove the pan from the heat and add in the zucchini noodles. Stir to incorporate into the sauce.
  • Serve immediately, garnished with the remaining cherry tomatoes cut into halves, some fresh basil and topped with Vegan Uncheesy “Parmesan” – Cashew Pistacio Topping 
Lunch & Dinner, Savory
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by Natalie Green
Marinara Sauce – meal prep essential
July 30, 2019

Marinara Sauce – meal prep essential

Back in kindergarten, marinara sauce or tomato sauce was made of ketchup, butter, more sugar and milk. Looking back, it seems unbelievable that something like that was fed to toddlers. As for me, times have definitely changed and I don’t but neither ketchup nor sugar…

Sauce
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by Natalie Green