Roasted Vegetable Lettuce Wraps. This delicious light and refreshing dish can be ready to eat in less than thirty minutes. This recipe is so very simple. Take frozen harvest vegetables, toss with olive oil and spices, roast on the grill for 15-20 minutes. That is it–assemble your lettuce wraps, and drizzle the yummy Lemon Garlic Cashew Creme for tangy flavor and enjoy. Vegan, gluten free, dairy free.
Rainbow Spring Rolls. Summer is coming, and we want something cool and fresh to eat. A quick trip to the Farmer’s Market, and you are all set to whip up these spring rolls in less than 30 minutes. We used red pepper, cucumber, avocado, mango, carrots, green onions and purple cabbage, but these spring rolls are so versatile–whatever fruits and vegetables you have available can be added to change up the flavor. Paired with almond cilantro dipping sauce, this is a perfect summer lunch, dinner or snack. Of course, they are completely gluten free, dairy free and vegan.
Maple Almond Encrusted Tofu is perfect for either a main course, or side dish. Tofu is a versatile staple that can be adapted for breakfast, lunch or dinner and adding the flavor of maple, garlic and almonds, adds awesome flavor to this tofu. You need only five ingredients, so this combination is easy to prepare, and is ready to serve in 45 minutes. To make a meal, you can add vegetables, salad, or serve it as an appetizer. It will definitely be a favorite! This dish is vegan, gluten free and dairy free.
Grilled Polenta and Vegetables. This tasty dish can be ready in less than thirty minutes. Flavorful, healthy and easy, this will be a family favorite. Fresh asparagus, sliced leeks and mushrooms and grilled with seasoned polenta and topped with marinara sauce, makes for a delicious, nutritious meal or snack. Don’t have those vegetables on hand? Feel free to substitute whatever is in your fridge because the grilled polenta is completely versatile and will taste great with any vegetables. Vegan, gluten free and dairy free.
On those busy nights where you need dinner, but have nothing ready, you can whip up this Thai Vegetable and Noodle Stirfry with what you have. Here, I used cabbage, green onions, carrots, sprouts, baby broccoli, spices and a hot almond red curry sauce. The result was yummy, and the best part is, it was ready in less than 30 minutes! Vegan, gluten free, dairy free.