Lemony Spring Peas and Zucchini

Lemony Spring Peas and Zucchini PinThis Lemony Spring Peas and Zucchini recipe is a fresh and delicious Amelia special. She concocted this recipe from all of our favorite ingredients: zucchini, garbanzo beans, peas, onion and mushrooms. Adding the Lemon Sauce recipe adapted from the Minimalist Baker makes it all lemony and flavorful.

We tried to spiralize our zucchini, but the spiralizer we bought doesn’t work very well. It works ok for slicing, but the spiralizing blade did a better job of cutting my thumb than the zucchini. As long as the zucchini is thinly sliced, it works just as well.

If you’re using frozen peas, be sure to thaw them first or they won’t cook at the same rate as everything else.

You can substitute spaghetti squash or quinoa for the brown rice. You can also serve it without the rice and pair it with some Balsamic Marinated Baked TofuHealthy Butternut Squash or BBQ Tempeh.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Chopped Asian Salad with Orange Sesame Dressing

Chopped Asian SaladThis delicious Chopped Asian Salad recipe is a hearty, colorful, tangy and delicious asian salad with 7 grams of fiber, 11 grams of protein and your whole days’ worth of Vitamins A and C.

Asian salads are known for their unique combination of sweet and savory. Some even throw in some spiciness for good measure. This recipe has it all.

The orange and agave provide the sweet. The veggies and soy sauce provide the savory. And the ginger and Sriracha give it a spicy kick that will make your tongue impatient for the next bite of this delicious Chopped Asian Salad with Orange Sesame Dressing.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Herbed Tomatoes

Herbed TomatoesMy mom made these Italian herbed tomatoes for me as a kid and I loved them! This was one of the first veggie dishes I ate. It has a lot of flavor and she peeled the tomato skins off, which my childhood palette really appreciated. As an adult, the skins don’t bother me and they pack a lot of extra phytonutrients so leave them on if you want to.

Mom made these with lots of olive oil, but now that we have a much better understanding of how oil harms our arteries, I changed the recipe to omit it. That will change the flavor a bit, but your heart will thank you.

You can serve these tomatoes as a standalone side dish or serve them over your leafy green salad as a delicious dressing.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Tofu Egg Salad Sandwich

Tofu Egg Salad Sandwich PinIMHO, this Tofu Egg Salad Sandwich tastes far better than the real thing. I’ve never been an egg salad fan so I was very skeptical of this recipe, but Amelia out-did herself on this one. It looks, feels and tastes just like egg salad, but with less of the overpowering mayo flavor.

Turmeric is what gives the mashed tofu it’s yellow, egg-like color, but turmeric is also very medically beneficial on its own right. Thousands of studies have shown that turmeric can help with common ailments, such as high cholesterol, depression, inflammation, pain, arthritis, and more. HealthAmbition.com has a good article on the benefits of Turmeric.

We had a loaf of sourdough bread on hand, but you can use your favorite bread, preferably whole grain.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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