#freshveggies

This vegan Quinoa & Chickpea Tabbouleh is a refreshing and nutritious twist on the classic tabbouleh salad. Packed with protein-rich quinoa and chickpeas, along with fresh vegetables and herbs, it’s perfect for a light lunch or as a side dish for any meal.

Ingredients: 1 cup quinoa, cooked. 1 can chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cucumber, diced. ½ cup fresh parsley, chopped. ¼ cup fresh mint leaves, chopped. ¼ cup red onion, finely chopped. ¼ cup lemon juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cook the quinoa and add the chickpeas, cherry tomatoes, cucumber, parsley, mint, and red onion to a large bowl. Mix lemon juice, olive oil, salt, and pepper in a small bowl with a whisk. Add the dressing to the quinoa and toss it all together. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

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This Ultimate Layered Spring Salad is perfect for a big family lunch, offering a variety of flavors and textures in every bite. Packed with fresh vegetables, protein, and healthy fats, it’s not only delicious but also THM-S and Keto-friendly.

Ingredients: 10 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 cup cucumber, sliced. 1 cup red bell pepper, diced. 1 cup cooked chicken breast, shredded. 1 cup cooked bacon, crumbled. 1 cup hard-boiled eggs, chopped. ½ cup sliced black olives. ½ cup crumbled feta cheese. ¼ cup chopped green onions. ¼ cup chopped fresh parsley. ½ cup avocado, diced. ¼ cup olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large glass bowl, layer the mixed salad greens as the base. Top the greens with layers of cherry tomatoes, cucumber, red bell pepper, cooked chicken breast, cooked bacon, and hard-boiled eggs. Sprinkle sliced black olives, crumbled feta cheese, chopped green onions, chopped fresh parsley, and diced avocado evenly over the layers. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. Drizzle the dressing over the salad just before serving. Toss gently to combine all the ingredients. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Allevamento Spirito Libero

The smoky grilled corn, colorful bell peppers, and tangy honey-lime vinaigrette in this Grilled Corn & Fresh Veggies Salad go so well together. This salad is great for summer parties and barbecues because it’s cool and healthy.

Ingredients: 2 ears of corn, husked. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 cup cherry tomatoes, halved. ½ red onion, thinly sliced. ¼ cup fresh cilantro, chopped. ¼ cup fresh parsley, chopped. ¼ cup feta cheese, crumbled. Salt and black pepper to taste.

Instructions: Warm the grill up to a medium-high level. Add salt and black pepper to the corn after brushing it with olive oil. Grill the corn for 10 to 12 minutes, turning it every so often, until it gets a little charred. Take it off the heat and let it cool down a bit. Put the grilled corn kernels in a large salad bowl after cutting them off the cobs. Dice the red and yellow bell peppers and put them in the bowl with the corn kernels. Then add the cherry tomatoes cut in half, the red onion cut into thin slices, the cilantro, and the parsley. Mix the honey-lime vinaigrette recipe below in a small bowl with a whisk. Pour the vinaigrette over the salad and mix it all together by tossing it. Crumble some feta cheese on top of the salad. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Mijn site

This salad is a delightful combination of fresh greens, juicy cherry tomatoes, crunchy cucumber, savory red onion, creamy feta cheese, and toasted walnuts, all brought together by a perfectly balanced vinaigrette.

Ingredients: 2 cups mixed salad greens. ¼ cup cherry tomatoes, halved. ¼ cup cucumber, sliced. ¼ cup red onion, thinly sliced. ¼ cup feta cheese, crumbled. ¼ cup walnuts, toasted. 2 tablespoons balsamic vinegar. ¼ cup extra virgin olive oil. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and toasted walnuts. In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and pepper until well emulsified. Drizzle the vinaigrette over the salad and toss gently to coat the ingredients evenly. Serve immediately and enjoy your perfect vinaigrette salad!

Prep Time: 10 minutes

Cook Time: 0 minutes

Dark Matters Artwork By Peter Ray Billington Home

This salad is super cool because it has crunchy mixed greens, sweet cherry tomatoes, crunchy cucumber, and savory red onion and feta cheese. The homemade cider and sunflower dressing is what makes this salad really stand out. It has a great tangy, sweet, and slightly mustardy flavor. This salad is great for a healthy and tasty meal. It has roasted sunflower seeds on top to give it extra crunch.

Ingredients: 6 cups mixed greens. 1 cup cherry tomatoes, halved. ½ cup cucumber, sliced. ¼ cup red onion, thinly sliced. ¼ cup roasted sunflower seeds. ¼ cup crumbled feta cheese. For Cider and Sunflower Dressing:. ¼ cup apple cider vinegar. ¼ cup extra-virgin olive oil. 1 tablespoon honey. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, sunflower seeds, and feta cheese. In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Serve immediately and enjoy your delicious Cider and Sunflower Dressing Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

Book of Kindness

For a quick and easy snack or starter, these vegan dip bowls are great. You’ll never have to dip your sandwich again if you have a creamy chickpea-based dip and fresh vegetables.

Ingredients: 1 cup cooked chickpeas, drained and rinsed. ¼ cup tahini. 2 tablespoons lemon juice. 1 clove garlic, minced. ¼ teaspoon cumin. Salt and pepper, to taste. Water, as needed. Assorted vegetables for dipping carrots, cucumber, bell peppers, etc.. Whole grain bread or pita, cut into bite-sized pieces.

Instructions: Put chickpeas, tahini, lemon juice, garlic, cumin, salt, and pepper in a food processor and blend them together. Add water as needed to get the consistency you want and blend until smooth. Put the dip into ramekins or small bowls. Put different kinds of vegetables and bread or pita pieces around the bowls of dip. Serve right away and enjoy dipping!

Prep Time: 10 minutes

Cook Time: 0 minutes

EVF News and Blog

This is a classic cheeseburger recipe that you can make quickly and enjoy. A soft hamburger bun with melted cheddar cheese, fresh vegetables, and your favorite toppings. The burgers are juicy and coming in a bun.

Ingredients: 1 lb ground beef. 4 slices of cheddar cheese. 4 hamburger buns. Salt and pepper to taste. Lettuce leaves. Sliced tomatoes. Sliced onions. Ketchup. Mustard. Pickles optional.

Instructions: Warm up the grill or pan on the stove over medium-high heat. Shape the ground beef into 4 burger patties that are all the same size. On both sides of each patty, sprinkle salt and pepper. For medium-rare, put the burger patties on the grill or pan and cook for about 4 to 5 minutes on each side adjust the cooking time to your liking. Cover each patty with a slice of cheddar cheese and cook for one more minute. This will give the cheese time to melt. You can grill or toast the hamburger buns until they are lightly browned. Put a lettuce leaf on the bottom bun of each cheeseburger, then a burger patty with melted cheese, sliced tomatoes, and onions. To taste, add ketchup and mustard. If you want, you can also put pickles on top. To finish the burger, put the top bun on top of the assembled ingredients. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

cafe latte da

These Easy Shiitake Spring Rolls are a delightful combination of shiitake mushrooms, fresh vegetables, and flavorful sauces, all wrapped in a crispy spring roll wrapper. They make a fantastic side dish for any meal and are sure to impress your guests.

Ingredients: 8-10 spring roll wrappers. 2 cups shiitake mushrooms, thinly sliced. 1 cup Napa cabbage, shredded. 1 cup carrots, julienned. ½ cup bean sprouts. 2 cloves garlic, minced. 1 tablespoon vegetable oil. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 teaspoon sesame oil. Salt and pepper to taste. Oil for frying.

Instructions: In a pan, heat vegetable oil over medium-high heat. Cut up some garlic and add some shiitake mushrooms. For three to four minutes, or until the mushrooms are soft, saut. Add shredded Napa cabbage and julienned carrots and mix them in. Add two more minutes of cooking and wait for the vegetables to begin to soften. Put in the soy sauce, hoisin sauce, sesame oil, and bean sprouts. Add pepper and salt. Stir-fry for two more minutes, or until everything is well mixed. Take the mix off the heat and let it cool down for a while. Lay out a spring roll wrapper on a smooth, clean surface. Put some of the vegetable mix in the middle of the wrapper. Cover the filling with the sides of the wrapper, then roll it up tight and seal the edge with a little water. Do it again with the rest of the filling and wrappers. Warm up the oil in a large frying pan until it reaches 350F 175C. Slowly add the spring rolls and cook for three to four minutes on each side, until they turn golden brown. Take the spring rolls out of the oil and let them drain on paper towels. Serve hot with the sauce of your choice. Have fun with your tasty Shiitake Spring Rolls!

Prep Time: 20 minutes

Cook Time: 10 minutes

Society 8 me

A protein-packed salad featuring quinoa and lentils, complemented by fresh vegetables and a zesty dressing.

Ingredients: 1 cup quinoa. 1 cup lentils. 2 cups water. 1 red bell pepper, diced. 1 cucumber, diced. ¼ cup red onion, finely chopped. ¼ cup fresh parsley, chopped. ¼ cup olive oil. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Cold water should be used to rinse the quinoa and lentils. Put the quinoa, lentils, and water in a medium-sized pot. Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the lentils and quinoa are soft and the water is absorbed. Add cooked quinoa and lentils to a large bowl. Then add diced bell pepper, cucumber, red onion, and parsley. Mix olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and toss it all together. Serve right away or put in the fridge to enjoy later. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

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A comforting and flavorful vegan coconut curry noodle soup that’s gluten-free. Creamy coconut milk combined with aromatic curry paste and fresh vegetables creates a delicious and satisfying meal.

Ingredients: 1 can coconut milk. 4 cups vegetable broth. 2 tbsp red curry paste. 2 tbsp tamari or soy sauce. 1 tbsp maple syrup. 2 garlic cloves, minced. 1 inch ginger, grated. 1 red bell pepper, sliced. 1 carrot, julienned. 1 cup sliced mushrooms. 1 cup baby spinach. 8 oz rice noodles. 1 lime, juiced. Salt and pepper to taste. Fresh cilantro and sliced green onions for garnish.

Instructions: In a large pot, combine coconut milk, vegetable broth, red curry paste, tamari, maple syrup, garlic, and ginger. Bring to a simmer over medium heat. Add sliced bell pepper, julienned carrot, and sliced mushrooms. Cook for 5-7 minutes until vegetables are tender. Meanwhile, cook rice noodles according to package instructions. Drain and set aside. Once vegetables are tender, stir in baby spinach and lime juice. Season with salt and pepper to taste. Divide cooked rice noodles into bowls and ladle the hot soup over them. Garnish with fresh cilantro and sliced green onions. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

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La Brisa, Sunday Market, Canggu Beach, Bali 🐚

This Easy Vegan Ranch Pasta Salad is bursting with fresh veggies and homemade ranch dressing. It’s perfect for picnics, potlucks, or as a light and refreshing meal any day of the week!

Ingredients: 8 oz pasta of choice. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. ½ cup red onion, finely chopped. ¼ cup fresh parsley, chopped. ¼ cup fresh dill, chopped. ¼ cup vegan mayonnaise. ¼ cup unsweetened plain vegan yogurt. 2 tablespoons apple cider vinegar. 1 tablespoon lemon juice. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. In a large mixing bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, parsley, and dill. In a separate small bowl, whisk together vegan mayonnaise, vegan yogurt, apple cider vinegar, lemon juice, garlic powder, and onion powder until smooth. Pour the ranch dressing over the pasta salad and toss until everything is evenly coated. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve cold and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Gabriele Boccolini

This Lightened Up Taco Salad Wrap is a healthier take on a classic taco salad. Lean ground turkey is seasoned with taco seasoning and combined with fresh veggies and Greek yogurt, all wrapped up in a whole wheat tortilla. It’s a delicious and satisfying meal that’s perfect for lunch or dinner.

Ingredients: 1 lb ground turkey. 1 packet taco seasoning mix. 1 cup shredded lettuce. ½ cup diced tomatoes. ¼ cup diced red onion. ¼ cup shredded cheddar cheese. ¼ cup Greek yogurt. 2 whole wheat tortillas. 1 tablespoon olive oil.

Instructions: In a skillet, heat olive oil over medium heat. Add ground turkey and cook until browned, breaking it apart with a spatula as it cooks. Sprinkle taco seasoning mix over the cooked turkey and stir well. Remove from heat and let it cool slightly. Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds to make them pliable. Spread Greek yogurt evenly on each tortilla. Divide the cooked turkey mixture between the two tortillas, placing it in the center. Top each with shredded lettuce, diced tomatoes, diced red onion, and shredded cheddar cheese. Fold in the sides of each tortilla and then roll them up tightly, creating a wrap. Cut each wrap in half diagonally and serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Jewelry by Brenna Klassen-Glanzer

These Chili Lime and Ginger Salmon Taco Bowl Salads are a gluten-free dinner idea that’s bursting with flavor. The combination of tender, spiced salmon with fresh greens, veggies, and a zesty dressing makes for a satisfying and healthy meal in just 30 minutes.

Ingredients: 2 salmon fillets. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon ground cumin. 1 teaspoon ground ginger. Salt and pepper to taste. 4 cups mixed greens e.g., spinach, arugula, and romaine. 1 cup cherry tomatoes, halved. ½ red onion, thinly sliced. ½ cup black beans, drained and rinsed. ½ cup corn kernels fresh or frozen. 1 avocado, sliced. ¼ cup chopped fresh cilantro. Juice of 2 limes. 2 tablespoons olive oil. 1 teaspoon honey or maple syrup for a vegan option. 1 teaspoon minced garlic. ½ teaspoon red pepper flakes adjust to your spice preference.

Instructions: Preheat your oven to 375F 190C. In a small bowl, mix together the chili powder, ground cumin, ground ginger, salt, and pepper. Brush the salmon fillets with olive oil and rub them with the spice mixture. Place the seasoned salmon fillets on a baking sheet and bake for 15-20 minutes, or until the salmon flakes easily with a fork. Remove from the oven and let them cool slightly. While the salmon is baking, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, black beans, corn, avocado, and chopped cilantro. In a separate small bowl, whisk together the lime juice, olive oil, honey or maple syrup, minced garlic, and red pepper flakes to make the dressing. Once the salmon is slightly cooled, break it into chunks with a fork. Add the salmon chunks to the salad bowl. Drizzle the dressing over the salad and toss everything together until well combined. Serve your Chili Lime and Ginger Salmon Taco Bowl Salad immediately, garnished with extra cilantro if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Extreme Tree Service

A warm and hearty stew with succulent meatballs, fresh vegetables, and fragrant herbs.

Ingredients: 500g ground beef. 1 onion, diced. 2 carrots, sliced. 2 potatoes, diced. 4 cups beef broth. 1 can 400g diced tomatoes. ½ cup frozen peas. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Over medium-low heat, brown the ground beef in a large pot. Add the minced garlic and diced onions and cook until the onions are soft. Add the potatoes, beef broth, diced tomatoes, thyme, rosemary, salt, and pepper, and mix them in. Bring to a boil, then lower the heat and stir every now and then for 20 minutes. After you add the frozen peas, let it cook for another 10 minutes. If necessary, change the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 35 minutes

axel loubette

This Easy Vegan Ranch Pasta Salad is bursting with fresh veggies and homemade ranch dressing. It’s perfect for picnics, potlucks, or as a light and refreshing meal any day of the week!

Ingredients: 8 oz pasta of choice. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. ½ cup red onion, finely chopped. ¼ cup fresh parsley, chopped. ¼ cup fresh dill, chopped. ¼ cup vegan mayonnaise. ¼ cup unsweetened plain vegan yogurt. 2 tablespoons apple cider vinegar. 1 tablespoon lemon juice. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. In a large mixing bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, parsley, and dill. In a separate small bowl, whisk together vegan mayonnaise, vegan yogurt, apple cider vinegar, lemon juice, garlic powder, and onion powder until smooth. Pour the ranch dressing over the pasta salad and toss until everything is evenly coated. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve cold and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Gabriele Boccolini

This gluten-free Tuna & Bacon Quinoa Bowl tastes great and is full of protein, making it a healthy and filling meal. An energizing lemon vinaigrette goes well with the soft quinoa, salty tuna, crispy bacon, and fresh vegetables.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 2 cans 5 oz each tuna, drained. 6 slices bacon, cooked and crumbled. 1 cup cherry tomatoes, halved. 1 avocado, diced. 2 green onions, sliced. ¼ cup chopped fresh cilantro. ¼ cup olive oil. 2 tablespoons fresh lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. Slowly raise the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is done and the water is absorbed. Put cooked quinoa, tuna, turkey bacon crumbles, cherry tomatoes, avocado, green onions, and cilantro in a large bowl. Salt and pepper should be mixed with olive oil, lemon juice, minced garlic, and whisked together in a small bowl. The vinaigrette should be poured over the quinoa mixture, and it should be gently mixed to cover everything. You can eat it right away or put it in the fridge until you’re ready.

Prep Time: 15 minutes

Cook Time: 20 minutes

Nicaragua Escapade

These Paleo Lettuce Wraps are a delicious and healthy alternative to traditional wraps. They are packed with flavor from the ground turkey and fresh vegetables, and the almond butter and coconut aminos create a savory sauce that ties everything together. Perfect for a quick and nutritious meal!

Ingredients: 1 lb ground turkey. 1 tablespoon coconut oil. 1 small onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 zucchini, diced. 1 carrot, grated. ¼ cup coconut aminos. 2 tablespoons almond butter. 1 tablespoon fresh ginger, minced. 1 head of iceberg lettuce, leaves separated. Salt and pepper to taste. Sesame seeds optional, for garnish. Sliced green onions optional, for garnish.

Instructions: In a large skillet, heat coconut oil over medium-high heat. Add diced onion and minced garlic. Saut for 2-3 minutes until fragrant. Add ground turkey and cook until browned, breaking it apart with a spoon as it cooks. Stir in diced red bell pepper, zucchini, and grated carrot. Cook for an additional 3-4 minutes until vegetables begin to soften. In a small bowl, whisk together coconut aminos, almond butter, and minced ginger until well combined. Pour the sauce over the turkey and vegetables in the skillet. Simmer for 2-3 minutes, stirring constantly, until the sauce thickens and coats the ingredients evenly. Season with salt and pepper to taste. To serve, spoon the turkey mixture into individual iceberg lettuce leaves, creating wraps. Garnish with sesame seeds and sliced green onions if desired. Enjoy your Paleo Lettuce Wraps!

Prep Time: 15 minutes

Cook Time: 15 minutes

the commentators club

This easy farro salad is packed with fresh and colorful vegetables, making it a nutritious and delicious option for a quick meal. It’s ready in just 15 minutes!

Ingredients: 1 cup farro. 2 cups water. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. ½ cup red bell pepper, diced. ¼ cup red onion, finely chopped. ¼ cup fresh parsley, chopped. ¼ cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Mix the farro and water together in a saucepan. Turn down the heat and let it simmer for 10 to 12 minutes, or until the farro is soft. Take out any extra water and let it cool down. Cook the farro and put it in a large bowl. Add the cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and feta cheese. Salt and pepper should be mixed with olive oil in a small bowl. Add the dressing to the salad and mix it all together. Serve right away or put in the fridge to enjoy later. Have fun!

Prep Time: 5 minutes

Cook Time: 10 minutes

Rancho 2 Rios

A tasty and cool couscous salad with smoked chicken dices, fresh vegetables, and a tangy lemon dressing. Just right for a quick and healthy meal.

Ingredients: 1 cup couscous. 1 ½ cups water. 1 tablespoon olive oil. 1 cup smoked chicken, diced. ½ cup bell pepper, diced. ½ cup cucumber, diced. ¼ cup red onion, finely chopped. ¼ cup fresh parsley, chopped. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a saucepan, bring 1 ½ cups of water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes. Fluff the couscous with a fork and transfer it to a large bowl. In a separate bowl, combine the diced smoked chicken, bell pepper, cucumber, red onion, and fresh parsley. Add the chicken and vegetable mixture to the couscous. Drizzle olive oil and lemon juice over the couscous mixture and toss to combine. Season with salt and pepper to taste. Serve the couscous salad as a side dish or a light main course. Enjoy your delicious Couscous with Smoked Chicken and Lassie Rice!

Prep Time: 15 minutes

Cook Time: 5 minutes

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