Make This Now: 4 Awesome Yet Easy Plant-Based Recipes

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Chili-Lime Cauliflower Bowl

Updated Sep 14, 2018 @ 10:55 am

If you hear “plant based” and think “boring,” or “rabbit food,” get ready for an entire day’s worth of colorful dishes loaded with flavor—and yes, we included dessert.

Whether you’re already full-on vegan or just trying to get more plants onto your plate, you’ll love these easy yet amazing plates from the new cookbook Vegan Reset, which offers a 28-day plan for plant-based eating.

Vegan Reset plant-based recipes

“The 28-day time frame lets you try out the benefits of a vegan diet without committing to a permanent change,” author Kim-Julie Hansen writes in the book’s introduction. “But once you get the hang of this diet, additional recipes offer you plenty of delicious reasons to continue beyond the reset.”

Here are some of our favorites from the book. Try them all in one day to go full-on plant based, or spread them out over a few days if you just want try out a few meatless plates.

Salted Dark Chocolate Nut Butter Cups

  • Serves: 9
Salted Dark Chocolate Nut Butter Cups

Ingredients

  • 1/3 cup coconut oil
  • 1/3 cup cocoa butter, melted
  • 1/3 cup maple syrup
  • ½ cup plus 2 tablespoons cacao powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt, plus a little more for sprinkling
  • 3 to 4 teaspoons cashew butter
  • 3 to 4 teaspoons peanut butter
  • 3 to 4 teaspoons almond butter

Directions

  1. To make the chocolate, mix together the coconut oil, cocoa butter, maple syrup, cacao powder, vanilla, and salt in a bowl using a whisk.
  2. Add about 2 teaspoons of the melted chocolate mix to each of 9 cupcake forms. Refrigerate or freeze for 10 minutes.
  3. Add a little more than 1 teaspoon nut butter to each form.
  4. Cover with more chocolate, sprinkle a little sea salt on top, and refrigerate or freeze for another 20 minutes before serving.
Note:

SALTED DARK CHOCOLATE NUT BUTTER CUPS is excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Photography © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


Purple Cabbage Chickpea Boats

  • Serves: 2
Purple Cabbage Chickpea Boats

Ingredients

  • 2 cups shiitake mushrooms
  • 1 shallot, sliced
  • ½ red bell pepper, diced
  • ½ orange bell pepper, diced
  • 1 tablespoon olive oil
  • 1 cup cooked chickpeas
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • 4 small or 2 large purple cabbage leaves
  • 2 cups arugula

Directions

  1. Cook the mushrooms, shallot, and bell peppers in the olive oil in a pan set over medium heat for 5 minutes.
  2. Add the chickpeas, turmeric, paprika, garlic powder, and salt and cook for 3 minutes more.
  3. Fill the cabbage leaves with the chickpea mixture and serve over a bed of arugula.
Note:

PURPLE CABBAGE CHICKPEA BOATS is excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Photography © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


Creamy Cashew-Papaya-Maple-Pecan Oatmeal

  • Serves: 1
Creamy Cashew-Papaya-Maple-Pecan Oatmeal

Ingredients

  • ¾ cup quick-cooking oats
  • 1 cup water
  • ½ cup cashew milk
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of sea salt
  • Toppings
  • ½ papaya, diced
  • ¼ cup pecans
  • 1 teaspoon maple syrup

Directions

  1. Cook the oats in the water in a small pot over high heat for 2 minutes.
  2. Mix in the cashew milk, maple syrup, vanilla, and salt, then cook for 1 more minute.
  3. Serve with the toppings.
Note:

CREAMY CASHEW-PAPYA-MAPLE-PECAN OATMEAL is excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Photography © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


Chili-Lime Cauliflower Bowl

  • Serves: 2
Chili-Lime Cauliflower Bowl

Ingredients

  • 1 shallot, sliced
  • 1 garlic clove, minced
  • 1/3 head yellow cauliflower, chopped
  • 1 bell pepper, chopped
  • 1 tablespoon olive oil
  • 1/3 cup whole almonds
  • ¼ fresh hot red chile pepper, thinly sliced
  • 2/3 cup boiling water
  • ½ cup couscous
  • ½ teaspoon sea salt
  • ½ teaspoon ground cardamom
  • Juice of 1 lime
  • 4 collard green leaves, chopped
  • 2 cups chopped curly kale
  • Handful of fresh parsley leaves, for garnish

Directions

  1. Sauté the shallot, garlic, cauliflower, and bell pepper in the oil in a pan over medium heat for 3 minutes.
  2. Add the almonds and chile and cook for 5 more minutes.
  3. Meanwhile, pour the boiling water over the couscous in a separate pot, add the salt, stir well, and let sit for 5 minutes. Add a little more water if the couscous looks too dry.
  4. Stir the cardamom and lime juice into the couscous and transfer the couscous to the pan with the vegetables, stirring to combine.
  5. Cook the collard greens and kale in a large pan with about 2 tablespoons water over high heat for 3 minutes.
  6. Serve the couscous and vegetables over the greens and garnish with the parsley.
Note:

CHILI-LIME CAULIFLOWER BOWL is excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Photography © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


Make This Now: 4 Awesome Yet Easy Plant-Based Recipes
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