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Cucumber Pasta Salad Recipe with Easy Salad Dressing | Vegetarian and Vegan Recipes | Salad recipes. This delicious pasta salad recipe is perfect for vegan and vegetarian meals and meal prep. This healthy vegetarian pasta salad with cucumbers and an easy homemade salad dressing is a great summer salad to pair with your meals. So try this healthy and creamy cucumber salad recipe / summer pasta salad recipe for your next backyard barbecue party. Healthy salad / pasta recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes! 💬 Let me know if you enjoyed my healthy vegan pasta salad recipe ▶️ PASTA SALAD RECIPE INGREDIENTS: 👉 Pasta Salad Dressing: 1/2 cup / 125g Plant-Based Yogurt (I have added oats yogurt, but non-vegans can use regular yogurt just adjust the quantity to your liking) 1/2 cup / 125g Vegan Mayonnaise (Non-vegans can use regular mayonnaise) 1 Teaspoon Dijon Mustard 1+1/2 to 2 Tablespoon White Vinegar or White wine vinegar Salt to taste (I have added 1/2 Pink Himalayan Salt which is milder than the regular salt. NOTE THAT WE HAVE ADDED SALT TO THE PASTA WATER WHILE COOKING THE PASTA SO ADD THE SALT ACCORDINGLY) 1 Teaspoon Sugar or to taste (NOTE: I have added organic cane sugar but you could also add liquid sweetener of your choice eg. Maple syrup, agave etc. just adjust the quantity to your taste) 1/2 Teaspoon Ground Black Pepper or to taste 1/8 Teaspoon / a pinch of Cayenne Pepper (OPTIONAL) 3 Tablespoon / 9g Fresh Dill - finely chopped (If you find the flavour of dill too strong then reduce the quantity) 👉 To cook pasta: 200g / 2+1/4 cups approx. Rotini Pasta (or macaroni pasta) 8 to 9 cups of Boiling water Generous amount of salt (I have added 1/2 teaspoon of pink himalayan salt which is milder than the regular salt) 👉 Other Ingredients: 3 cups / 320g (tips and seeds removed) / 1 English Cucumber (whole 433g by weight with seeds) - Remove the seeds of the cucumber and the tips and then slice it 1/2 cup / 70g Celery - chopped (1 celery stalk approx.) 1/2 cup / 65g Red Onion - thinly sliced ▶️ METHOD: 👉 To cook pasta: Bring 8 to 9 cups of water to a boil and add 1/2 teaspoon salt. Add the dry pasta and cook as per package instructions. Once cooked drain the pasta and rinse it off with cold water to stop the cooking process. Let it sit in the strainer to drain the excess water while we prepare the rest of the ingredients. 👉 To prepare the salad dressing: To a bowl add the plant based yogurt, vegan mayonnaise, dijon mustard, white vinegar, salt, black pepper, cayenne pepper, chopped fresh dill and mix well. ✅ PLEASE NOTE: IF YOU LIKE THE SALAD DRESSING SWEET INCREASE THE SUGAR QUANTITY AND IF YOU LIKE IT TANGY INCREASE THE VINEGAR. It tastes good both ways. 👉 Cut the cucumber lengthwise. Then remove the seeds with a spoon and chop it into slices. Chop the celery and slice the red onion as well. Transfer the chopped celery, sliced cucumber, onion and cooked pasta. Add the salad dressing and mix well. Cover and chill it in the refrigerator for 40 to 45 minutes before serving. This recipes is perfect make ahead salad for your summer barbecue parties and also for meal prep / meal planning, as it stores in the refrigerator for up to 4 days (if stored well in an airtight container)

Baked Chickpea Vegetable Patties Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. This baked chickpea patties recipe with sweet potatoes is perfect for vegan and vegetarian meals and meal prep. A high protein and nutrient rich grain-free baked vegetable patties recipe made with chickpeas and sweet potatoes for a healthy vegetarian meal. Add this vegetable burger / high protein chickpea patties recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans / chickpeas and sweet potatoes to your meals. Check out my other vegetarian and vegan recipes! 💬 Let me know if you enjoyed my healthy vegan recipe. ▶️ CHICKPEA PATTIES RECIPE INGREDIENTS: (12 to 13 patties) 2 Cups / 1 Can (540ml Can) COOKED Chickpeas 400g / 2+1/4 cups approx. FINELY GRATED Sweet Potato (1 large sweet potato 450g with the skin) 160g / 2 cup Green Onions - finely chopped and firmly packed 3/4 to 1 cup / 30 to 50g Cilantro or Parsley or a combination - finely chopped ✅ 👉 CILANTRO IS A STRONG FLAVOUR SO ADJUST THE QUANTITY TO YOUR LIKING 15 to 17g / 1 tablespoon grated Garlic OR TO TASTE 7g / 1/2 tablespoon grated Ginger OR TO TASTE 2 to 2+1/2 tablespoon Lemon Juice ✅ 👉 SOME LEMONS ARE MORE SOUR THAN THE OTHERS SO ADJUST THE QUANTITY OF LEMON JUICE TO YOUR LIKING 2 Teaspoon Paprika (NOT SMOKED) 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cumin 1/2 Teaspoon Ground Black Pepper 1/4 teaspoon Cayenne Pepper or to taste (OPTIONAL) 100g / 3/4 Cup Chickpea Flour or Besan 1/4 teaspoon baking soda 2 Tablespoon Olive Oil Salt to taste 👉 Good Quality Olive Oil to Brush the patties (I used organic cold pressed extra virgin olive oil) 👉 Sriracha Mayo Dipping sauce/spread: Mayonnaise (vegan) Sriracha Hot Sauce to taste Add vegan mayonnaise and sriracha hot sauce to taste to a bowl. Mix well. 👉 Pickled Onions: 160g / 1 medium Red Onion 1 Tablespoon White Vinegar 1/4 Teaspoon Sugar (I added cane sugar) 1/8 Teaspoon Salt Add the onions, vinegar, sugar and salt to a bowl. Mix well. You can store it in the refrigerator for 2 to 3 days. ▶️ METHOD: Drain the cooked chickpeas and set aside. Finely grate the sweet potato using the finer side of the grater. Finely chop green onion and cilantro (coriander leaves). Mince or grate the ginger & garlic. THOROUGHLY MASH THE COOKED CHICKPEAS, then add the grated sweet potato, green onion, cilantro, lemon juice, garlic, ginger, paprika, cumin, coriander, black pepper, cayenne pepper, chickpea flour, baking soda, salt, olive oil and mix well. KNEAD THE MIXTURE THOROUGHLY until it forms a dough, this will help breakdown the fibres and the mixture will bind well while forming patties. Oil your hands to prevent the mixture from sticking. Scoop the mixture using a 1/3 cup (level it off by removing any excess mixture) and form equal size patties. This recipe makes 12 to 13 patties. ✅ 👉 Each patties will be approximately 3+1/4 to 3+1/2 Inches in diameter and anywhere between 3/8 to 1/2 inch thick and 85g approx. of mixture per patty. PRE-HEAT THE OVEN TO 400F. Bake the patties in a 400F preheated oven for 30 minutes. Then flip the patties and bake - anywhere between 15 to 25 minutes or UNTIL THE PATTIES ARE GOLDEN BROWN AND FIRM. The patties should not be mushy. Once baked remove from the oven and immediately brush it with a good quality olive oil, while the patties are still hot. ✅ 👉 This adds a lot of flavour and also prevent the patties from drying out. ✅ 👉 EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY Add the patties to your burger or wrap or serve it with your favourite dipping sauce. Patties stores well in the refrigerator in an airtight container for 7 to 8 days. This is a good recipe for meal prep. ▶️ IMPORTANT TIPS: 👉 FINELY GRATE THE SWEET POTATO USING THE FINER SIDE OF THE GRATER 👉 Take the time to THOROUGHLY MASH THE COOKED CHICKPEAS 👉 KNEAD THE MIXTURE THOROUGHLY until it forms a dough, to breakdown. The mixture will bind well while forming the patties ✅ 👉 EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY 👉 You can prep the vegetables in advance and store it in the refrigerator for 3 to 4 days. When ready, add the dry ingredients and make the patties ***** Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱

Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy. ➡️ Black beans are a good source of fiber, proteins, and vitamins. Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time. The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals. ➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen. You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry. 💬 Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below. ▶️ RECIPE INGREDIENTS: (4 servings approx.) 1 Cup / 200g White Basmati Rice (washed thoroughly with water) 2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed) 3 Tablespoon Olive Oil 1 +1/2 / 200g Cup Onion - Chopped 1 Cup / 150g Green Bell Pepper - Chopped 1 Cup / 150g Red Bell Pepper - Chopped 2 Tablespoon Garlic - finely chopped 3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree 1 Teaspoon Cumin 1 Teaspoon Paprika 1/4 Teaspoon Cayenne Pepper or to taste 1 Cup / 125g Frozen Corn kernels (you can use fresh corn) 1 Cup / 240ml (LOW SODIUM) Vegetable Broth **OR AS REQUIRED ✅👉 (**NOTE - Sometimes one batch of basmati rice is drier than the other so add more liquid if needed. ADJUST ACCORDINGLY) Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt) Garnish: 1+1/2 cup / 100g Green Onion - chopped 1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour) Black pepper to taste (I added 1/2 teaspoon) Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil) ▶️ METHOD: Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water. (USE A WIDE POT TO COOK THIS DISH that way the rice will cook more evenly without getting mushy). To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it. Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy). Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.

Middle Eastern-inspired Quinoa Recipe | Healthy Vegetarian & Vegan Meals. This wholesome quinoa recipe is perfect for vegan and vegetarian meals and meal prep. A high protein and healthy vegetarian quinoa recipe with an easy salad dressing will get you excited to eat your vegetables. This delicious high protein quinoa salad recipe is a great way to add quinoa and vegetables to your diet. A healthy vegetarian salad recipe with a Middle Eastern inspired easy salad dressing is one of the best salads I have ever made. Healthy salad recipes / quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes! 💬 Let me know in the comments if you enjoyed my vegan quinoa recipe. ▶️ QUINOA RECIPE INGREDIENTS: (4 Servings approx.) 👉 To Cook Quinoa: 1 Cup / 200g Quinoa (Soaked for 30 minutes / Strained) 1+1/2 Cup / 350ml Water 👉 Other Ingredients: 1 +1/2 Cup / 225g Cucumber - cut into small pieces 1 Cup / 150g Red Bell Pepper - cut in small cubes 1 Cup / 100g Purple Cabbage - Shredded 3/4 Cup / 100g Red Onion - chopped 1/2 Cup / 25g Green Onion - chopped 1/2 Cup / 25g Parsley - chopped 90g Toasted Walnuts (which is 1 cup Walnut haves but when chopped it becomes 3/4 cup) 👉 SALAD DRESSING: (Adjust the ingredients of the salad dressing to your liking) 1+1/2 Tablespoon Tomato Paste OR TO TASTE 2 Tablespoon Pomegranate Molasses OR TO TASTE 1/2 Tablespoon Lemon Juice OR TO TASTE 1+1/2 Tablespoon Maple syrup OR TO TASTE 3+1/2 to 4 Tablespoon Olive Oil (I have added organic cold pressed olive oil) Salt to Taste (I have added 1 teaspoon of pink Himalayan salt) 1/8 to 1/4 Teaspoon Cayenne Pepper ▶️ METHOD: Thoroughly rinse quinoa until the water runs clear. The soak for 30 minutes. Once soaked strain throughly and transfer to a small pot. Add water, cover and bring to a boil. Then reduce the heat and cook for 10 to 15 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY. As soon as the quinoa is cooked, immediately transfer it to a large mixing bowl and spread it out evenly and allow it to cool down completely. Transfer the walnuts to a pan and toast it on the stove for 2 to 3 minutes while switching between medium to medium-low heat. Once toasted REMOVE FROM HEAT IMMEDIATELY and transfer to a plate, spread it out and allow it to cool down. To prepare the dressing add tomato paste, pomegranate molasses, lemon juice, maple syrup, ground cumin, salt, cayenne pepper and olive oil to a small bowl. Mix thoroughly. 👉 ADJUST THE LEMON JUICE AND MAPLE SYRUP in the salad dressing TO YOUR TASTE