#colorfuldish

[allyouneedischristmas]

This grilled corn on the cob topped with flavorful kale pesto is a delightful vegan side dish, perfect for summer gatherings and barbecues. The sweetness of the corn pairs wonderfully with the earthy, garlicky pesto, creating a dish that's bursting with fresh flavors and vibrant colors.

Ingredients: 4 ears of corn, husked. 1 bunch kale, stems removed and leaves torn. 1/4 cup raw walnuts. 2 cloves garlic, minced. 1/4 cup nutritional yeast. 1/4 cup extra virgin olive oil. Juice of 1 lemon. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Add salt and pepper to the corn after brushing it with olive oil. Corn should be grilled for 10 to 12 minutes, turning it over every so often, until it is lightly charred and soft. Boil some water in a pot and add the kale. Blanch it for one to two minutes while the corn is cooking. Run cold water over the drain and rinse. Blanch the kale and put it in a food processor with the walnuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. Blend until smooth. If you need to, add more olive oil to get the consistency you want. It's time to take the corn off the grill. Spread a lot of kale pesto over each ear of corn. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Macie D

[skramthesimsxoxo]

This salad with carrots, dill, and white beans is a great mix of tastes and textures. There is something sweet about the carrots, something fresh about the dill, and something creamy about the white beans in this healthy and filling salad.

Ingredients: 2 cups shredded carrots. 1 can 15 oz white beans, drained and rinsed. 1/4 cup fresh dill, chopped. 1/4 cup red onion, finely chopped. 1/4 cup olive oil. 2 tablespoons white wine vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: Shred the carrots and put them, along with the white beans, chopped dill, and red onion, in a large bowl. Mix the honey, salt, pepper, olive oil, and white wine vinegar in a separate small bowl using a whisk. Cover the salad with the dressing, then toss it all together until it's well sealed. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. This Carrot, Dill, and White Bean Salad is great as a light meal or a cool side dish. Have fun!

Teagan Warren

[thnkrtv]

Cod fillets seared in a pan and served with a colorful and tasty minted pea puree. You can make this dish quickly and easily, and it tastes great. It's great for a weeknight dinner or a special event.

Ingredients: 4 cod fillets 6 oz each. Salt and pepper to taste. 2 tablespoons olive oil. 2 cups frozen peas. 1/4 cup fresh mint leaves. 2 tablespoons butter. 1 garlic clove, minced. 1/4 cup chicken or vegetable broth. 1 tablespoon lemon juice. 1 teaspoon lemon zest. 1 tablespoon chopped chives for garnish.

Instructions: Season the cod fillets with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the cod fillets to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through. Meanwhile, prepare the minted pea puree. Cook the frozen peas in boiling water for 2-3 minutes until tender. Drain and transfer to a blender. Add fresh mint leaves, butter, minced garlic, chicken or vegetable broth, lemon juice, and lemon zest to the blender with the peas. Blend until smooth, adding more broth if needed to reach desired consistency. Season with salt and pepper to taste. Serve the pan-seared cod fillets with a generous dollop of minted pea puree on top. Garnish with chopped chives before serving.

Brett

[simsfosure]

The fresh taste of heirloom tomatoes and basil is mixed with the tangy sweetness of balsamic vinegar to make this colorful vegan pasta dish. It's a great meal for summer because the zucchini noodles are a light and healthy alternative to regular pasta.

Ingredients: 2 large heirloom tomatoes, diced. 1 cup fresh basil leaves, chopped. 4 medium zucchinis, spiralized into noodles. 2 cloves garlic, minced. 2 tablespoons balsamic vinegar. 2 tablespoons olive oil. Salt and pepper, to taste. Vegan Parmesan cheese, for garnish optional.

Instructions: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add spiralized zucchini noodles to the skillet and saut for 2-3 minutes until slightly softened. Add diced heirloom tomatoes, chopped basil, and balsamic vinegar to the skillet. Season with salt and pepper to taste, and toss everything together gently. Cook for an additional 2-3 minutes until the tomatoes are heated through but still firm. Remove from heat and garnish with vegan Parmesan cheese, if desired. Serve immediately and enjoy!

Shania M

[tensai-akage]

Apple Broccoli Salad + Sweet & Spicy Gochujang Dressing Savor every bite of our Apple Broccoli Salad, expertly enhanced with the irresistible kick of Sweet & Spicy Gochujang Dressing. A match made in culinary heaven.

[jarodragon]

Salad of Mexican Beans with Corn and Bell Pepper in a Lime Cilantro Vinaigrett Taste the fiesta in every bite with this irresistible Mexican Bean Salad. Packed with colorful corn, bell pepper, and drizzled in a refreshing lime cilantro vinaigrette, it's a flavor explosion you won't want to miss.

[cosplayadoration]

This vegan and gluten-free Quinoa Pesto Salad with Tofu is bursting with flavor and nutrients. Fresh basil pesto adds a vibrant touch to quinoa, complemented by savory tofu cubes and colorful cherry tomatoes. It's a perfect dish for a nutritious lunch or light dinner.

Ingredients: 1 cup quinoa, cooked. 1/2 cup basil leaves, packed. 1/4 cup pine nuts. 2 cloves garlic. 1/4 cup nutritional yeast. 1/4 cup olive oil. 1 tablespoon lemon juice. Salt and pepper to taste. 8 ounces firm tofu, cubed. 2 cups cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 2 cups baby spinach leaves.

Instructions: In a food processor, combine basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper. Blend until smooth to make the pesto. In a large bowl, mix cooked quinoa with half of the prepared pesto. In a separate bowl, toss tofu cubes with the remaining pesto until coated. In a skillet over medium heat, cook tofu cubes until golden brown, about 5 minutes per side. Add cherry tomatoes, red onion, and baby spinach to the quinoa mixture. Toss well to combine. Top the salad with the cooked tofu cubes. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Violet P

[asaablog]

This Zucchini Noodle Salad is bright and fresh, and it would be great as a light lunch or as a side dish at your next barbecue. Cherry tomatoes, cucumbers, red onions, fresh basil, feta cheese, black olives, and spiralized zucchini noodles are mixed together, and then a tasty balsamic vinaigrette is drizzled over the top.

Ingredients: 2 large zucchinis, spiralized. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, thinly sliced. 1/4 cup red onion, finely chopped. 1/4 cup fresh basil leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup black olives, sliced. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the spiralized zucchinis, cherry tomatoes, cucumber, red onion, basil, feta cheese, and black olives. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Season the salad 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 the zucchini noodle salad as a refreshing and healthy side dish or a light meal. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Danielle Owen

[peoplelookingatcitibike]

Thai Red Rice Noodles with Stir-Fried Tempeh and Savory Peanut Sauce Vegan

Indulge in the bold flavors of Thai Red Rice Noodles with Stir-Fried Tempeh and Savory Peanut Sauce - a confident choice for a delicious vegan meal.

[ilvermorny-dear]

Vegan Thai Red Rice Noodles with Stir-Fried Tempeh and Spicy Peanut Sauce

Elevate your taste buds with the vibrant combination of Thai Red Rice Noodles, Stir-Fried Tempeh, and a rich Savory Peanut Sauce. Embrace the confident flavors of this vegan masterpiece.

[guineapigparkour]

Chopped Thai Chicken Salad - Pinch of Yum

Craving a fresh and zesty salad? Look no further than Pinch of Yum's Chopped Thai Chicken Salad.

[thevisionshazy]

Umeboshi Salad Discover the tangy and refreshing flavors of Umeboshi Salad - a perfect blend of tradition and freshness.

[kauniste]

Strawberry Caprese Salad Adventures in Cooking Indulge in the delightful flavors of our Strawberry Caprese Salad recipe from Adventures in Cooking.

[thelivingdaylightsuk]

Vegetarian Rainbow Stir-Fry Times

Learn how to make a colorful and nutritious Rainbow Stir-Fry with this helpful recipe from Vegetarian Times.

[halftheguilt]

Quinoa-Stuffed Peppers Recipe | Vegetarian & Gluten-Free Main Course

Looking for a wholesome and vibrant main course that's both nutritious and delicious? Our Quinoa-Stuffed Peppers recipe is the perfect choice! These bell peppers are generously filled with a mixture of cooked quinoa, sautéed vegetables, and aromatic spices, resulting in a satisfying and protein-packed dish. With the goodness of quinoa and an array of colorful vegetables, these stuffed peppers offer a balance of essential nutrients. Whether you're a vegetarian or simply looking for a gluten-free option, these Mediterranean-inspired peppers will surely impress your taste buds. Follow our step-by-step recipe to create this vibrant and flavorful masterpiece!

Recipe Card: Quinoa-Stuffed Peppers

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