Savory Vegan Mediterranean Oatmeal

Serves: 2

1 cup water
1/2 cup plant based milk
1/2 tsp salt
1/4 tsp red chili flakes

Add all the ingredients, all the water to boil.

1/2 cup gluten free quick cooking rolled oats

Add oats, simmer in low and cook for 5 minutes.

1 cup spinach, chopped

Add spinach and cook for 2 more minutes.

1/2 cup cherry tomatoes, sliced
1/2 cup olives, chopped

Add tomatoes and olives and cook for 3 more minutes.

1 tsp coconut oil
2 tbsp basil leaves, chopped

Add coconut oil, stir until melted. Add basil and stir until combined.

Taste Note: Tastes AWESOME
Yields: 2 cups
Source: veganosity

Chunky Monkey Banana Open Faced Sandwich

Serves: 1

2 tsp shredded coconuts

Dry roast the coconut on medium flame until it becomes fragrant and golden brown.

2 slices gluten free vegan bread
1 tbsp almond butter / slice
1 tsp hemp seeds
1 banana, cut into thick chunks
1 tsp roasted coconut
1 tsp maple syrup

Apply almond butter on each slice of the bread, add hemp seeds, banana, roasted coconut, maple syrup.

Enjoy with some fresh fruits.

Tastes Note: Tastes AWESOME
Source: pickuplimes

Carrot Cake Overnight Oats

Serves: 1

1/4 cup oats
1 tbsp chia seeds
2 tbsp coconut palm sugar
2 tbsp cashew cream (optional)

1/2 tsp vanilla extract

1 cup nut milk

1/2 cup shredded carrot
2 tbsp raisins
1/4 tsp ground cinnamon

Mix all the above and refrigerate overnight.

Toppings

1/4 tsp ground cinnamon (optional)
1/2 tbsp raisins (optional)

In the morning, top it with ground cinnamon and raisins.

Taste Note: Tastes AWESOME. I didn't add any topping in the morning.
Source: LisaJaneBea

Tropical Overnight Oats

Serves: 1

1/4 cup rolled oats
1 tbsp chia seeds
2 tbsp coconut palm sugar
2 tbsp cashew cream (optional)
1/2 tsp vanilla extract (optional)
1 cup nut milk

1 tbsp shredded coconut
fresh / frozen mango
fresh / frozen pineapple

Mix all the above.

Taste Note: Tastes AWESOME
Source: cleananddelicious

Burrito Nourish Bowl with Creamy Guacamole

Serves: 4

Beans

3/4 cup black beans, overnight soaked
1/2 tsp salt
4 cups water

Cook black beans with water and salt in instant pot in manual mode, high pressure for 6 minutes.

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if rice is not soaked 3 cups water)

In a medium pot, bring rice and water to a boil, then reduce the heat to low, simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes. If the rice is not soaked cook for 45 minutes.

Creamy Guacamole 

2 avocado
1 tsp  garlic
1/4 Chili flakes
1/4 tsp salt
3 tbsp lime juice

Mash add all the ingredients together until smooth.

1 and 1/2 tbsp fresh chives to garnish (optional)

Bowl

1 tbsp olive oil
1 cup red onion finely, chopped
1 cup yellow onion, finely chopped
1 tbsp garlic cloves, chopped

8 ounces mushroom, chopped

burrito spice mix

1/2 tbsp cumin powder
1 tsp red chili powder
1 and 1/8 tsp smoked paprika
1 and 1/8 tsp onion powder
1 tsp salt
3/4 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp chipotle powder

1 can (400 g) diced tomatoes (or 1 pound fresh tomatoes)
2 cups cooked black beans
2 red bell peppers, chopped
2 cups frozen corn kernels, rinsed

2 cups baby spinach or baby kale, chopped

Heat oil in a pan, add onions and garlic, saute for 5 minutes in medium flame.

Add spice mix and mushrooms, decrease the heat to medium, saute for 8 minutes.

Add tomatoes, cooked black beans, red bell peppers, corn and cook for 10 more minutes.

Bowl

Add greens to the bottom of the bowl, add rice on top of the greens, the mushroom mixture and guacamole.

Taste Note: Tastes AWESOME
Source: pickuplimes
Got the burrito spice mix from here

Mashed Bean and Avocado Sandwich

1/3 cup pinto beans

Overnight soak pinto beans in water.

1/4 tsp salt
3 cups water

Cook pinto beans in instant pot with water and salt in high pressure, manual mode for 9 minutes.

Yields: 1 cup cooked pinto beans

Serves: 1

1/2 cup cooked pinto beans
1 tbsp salsa
1/2 tsp ground cumin
1/4 tsp smoked paprika

Mash all the above together until well combined.

2 pieces of gluten free vegan bread, toasted
few baby spinach / baby kale
5 chives
4 tomato slices
1/2 avocado, sliced
1/4 cucumber (optional)
sriracha hot sauce (optional)
1/8 tsp ground black pepper

Distribute the mashed bean mixture on one slice, put on some baby spinach / kale, cucumber and tomato on it. Garnish with chives, sprinkled black pepper powder on top. Distribute mashed avocado on one slice.

Taste Note: Tastes AWESOME
Source: pickuplimes

Deconstructed Sushi Bowl with Sweet Sesame Dressing

Serves: 4

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if the rice is not soaked, add 3 cups water)

Bring brown rice and water to a boil in high heat, reduce to low, simmer and partially cover with lid, cooking until the rice is al dente, about 20 minutes. (If the rice is not soaked cook for 45 minutes)

Dressing

2 tbsp tamari
2 tsp sesame oil
2 tsp maple syrup
3 tbsp lime juice
1 tsp onion powder

Add all the dressing ingredients to a bowl and whisk to combine.

Yields: 5 and 1/2 tbsp sauce

Bowl

2 pounds organic edamame from Costco (1/2 cup + 1 tbsp per serving)

1/2 cup seaweed salad (or use dried nori sheets, torn into bits) (optional - I didn't add this)

1 cup red bell peppers, julienned
1 cup carrots, julienned

1 cup purple cabbage, thinly sliced

1 cup cucumber, chopped

1 mango chopped
1 avocado chopped
1 strip green onion, cut into thin rings
1/4 cup onion, chopped
2 tbsp roasted sesame seeds
2 tbsp organic gluten free fried onion (optional garnish)

 Prepare all the vegetables while the rice is cooking.

To assemble the bowls, simply add the rice as the base, top with any prepared fruit or veggies of your choosing, sprinkle on sesame seeds and fried onion (if you have on hand) and drizzle on the dressing and enjoy!

Note: If you are not eating this immediately, store the sauce separately for freshness.

Taste Note: Tastes AWESOME. Very lite. I bought seaweed, but was so afraid to add it.
Source: pickuplimes

Savory Oatmeal

1/3 cup black beans

Overnight soak black beans in water

1/4 tsp salt
3 cups water

Cook black beans with salt and water in instant pot, high pressure, manual mode for 6 minutes.

Yields: 1 cup cooked black beans (I used just 2 tbsp of cooked black beans)

Serves: 2

1 cup water
1/2 cup nut milk
2 tbsp nutritional yeast
1 tsp italian seasoning
1/4 tsp red chili flakes
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp turmeric powder

Add all the ingredients, allow the water to boil.

1/2 cup gluten free quick cooking rolled oats

Add oats, simmer in low and cook for 5 minutes.

Yields: 1 and 1/4 cups

Toppings

1 tbsp spinach / baby kale, chopped
3 grape / cherry tomatoes, chopped into 4 pieces
1 tbsp corn
1 tbsp cooked beans

1 tbsp olives (3 olives)
broccoli, steamed
1 tbsp basil / mint / cilantro

Add any of your favorite toppings that you have on hand or that you prefer.

Taste Note: Tastes AWESOME. I added 1/2 tsp of red chili flakes and it was way too spicy, but it tasted awesome, so reduced the red chili flakes to 1/4 tsp while noting down.
Source: cookingwithplants

Autumn Glow Nourish Bowl

Serves: 4

Roast Vegetables

Preheat the oven to 425 degrees F

Line a baking tray with baking paper.

1 tbsp olive oil
1 red onion, thinly sliced
2 garlic cloves, chopped
1 small hannah sweet potato, cubed
1 small red sweet potato, cubed
1 red bell pepper, chopped
1 zucchini, chopped
12 ounces brussels sprouts, trim the ends and halved

Toss the oil, onion, garlic, sweet potatoes and brussels sprouts. Add to the baking tray, bake in oven for 50 minutes, stopping halfway to stir.

Quinoa

1 and 1/4 cup quinoa, rinsed
3 cups water

Bring quinoa and water to boil, reduce the heat to low, allow it to cook for 15 minutes.

Sauce

1/4 cup tahini
3 tbsp water
1 tsp tamari
1 tsp dijon mustard
1/2 tsp turmeric powder
1 and 1/2 tbsp lemon juice
1/2 tsp onion powder
1/2 tsp black pepper powder

Add the sauce ingredients to a bowl, whisk until well combined.

Yields: 8 tbsp sauce

Assemble the bowls

1/3 cup almonds, chopped and roasted

Dry roast almonds in low flame for 5 minutes.

2 cups baby spinach or baby kale
1/4 cup pomegranate seeds
2 tbsp dried cranberries

Add greens, quinoa and baked veggies. Sprinkle on almonds pomegranate seeds and cranberries. Drizzle on the sauce and enjoy.

Tastes Note: Tastes AWESOME
Source: pickuplimes

Chocolate Chia Seed Pudding

Serves: 1

3 tbsp chia seeds
1 cup milk
1 tbsp maple syrup

1 tbsp cacao powder
1/4 tsp ground cinnamon

Mix all the above and refrigerate overnight.

Topping

berries / banana
1 tbsp cashew cream (optional)

In the morning, add raspberries and cashew cream and enjoy!

Taste Note: Tastes AWESOME
Source: cleananddelecious

Chai Chia Pudding

Serves: 1

3 tbsp chia seeds
1 cup nut milk
1 tbsp maple syrup
1/4 tsp ground cinnamon
1/8 tsp ground cardamom (tiny pinch, if you do not like cardamom, I love it so added 1/8 tsp)
tiny pinch ground clove

Mix all the above, let it sit for an hour or overnight.

Toppings

1 tbsp raisins
chopped apples or fruit of your choice
chopped walnuts

Add your favorite toppings and enjoy!

Taste Note: Tastes Absolutely AWESOME
Source: cleananddelecious