May_RecipesDownload DWTD · May Recipe Collection Three plant-forward recipes for the season Rainbow Thai Noodle Salad Serves 6 Tofu Crumbles Serves 4 Piña Colada Parfaits Serves 6 DWTD · May Rainbow Thai Noodle Salad Serves 6 For the Dressing 2 small garlic cloves ⅓ cup smooth almond butter 3 tablespoons fresh lime juice 3 tablespoons … Continue reading May 2026 Recipes
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May 15, 2023
Cucumber Lemon Orzo Salad Adapted from mydarlingvegan.com Ingredients 2 cups dry orzo pasta 2 tbsp. olive oil ¼ cup lemon juice 3 cloves garlic, minced 1 ½ cup cucumbers, chopped 1 cup lettuce of choice, loosely packed ½ cup packed parsley, minced 2 tbsp. fresh mint, minced ½ cup toasted pine nuts Directions Combine the … Continue reading May 15, 2023
Thai Green Curry Lentils
Ingredients: 1 cup brown or green lentils 4 cups water 3 cups sweet potatoes, diced 1 tsp olive oil 1 medium onion, chopped in half moons 1 red bell pepper, chopped 2 Tbsps minced ginger 2 cloves garlic, minced 2 Tbsps lemongrass paste 1 tsp green curry paste ¼ cup water 6 oz coconut milk … Continue reading Thai Green Curry Lentils
Turkish Falafel
Ingredients: 1 cup soaked chickpeas* 2 cups shelled edamame 1 tsp salt 1 cup roughly chopped cilantro 4 Tbsp chickpea flour 2 large cloves garlic 1 onion chopped 2 tsp cumin powder *Soaked chickpeas are not cooked. These must be dried chickpeas soaked overnight. You can used canned chickpeas however it will result in a … Continue reading Turkish Falafel
Korean Sweet Pancake
Pancake Ingredients: ½ pack instant dry yeast (about 1 tsp) ½ cup + 2 Tbsp warm water 1 Tbsp natural sweetener ½ cup + 2 Tbsp flour (combination white /wheat or whole wheat pastry flour preferred) ¼ cup sweet rice flour 1/8 tsp salt Pancake Directions: Mix together yeast, warm water and sugar, leave for … Continue reading Korean Sweet Pancake
Korean Radish Salad
Ingredients: 1 Korean radish, sliced thinly 2 Tbsp lemon juice 2 Tbsp natural sweetener 1½ - 2 Tbsp salt Directions: Mix salt, lemon juice and sweetener together. Put the radish in a large bowl and toss to coat with lemon juice mixture. Leave out at room temperature for 48 hours, then refrigerate.
Korean Bibimbap (mixed rice)
Ingredients: 4 cups brown rice 1 large cucumber, seeds removed and sliced thin 2 carrots, shredded 2-3 small zucchini, sliced thin 8 oz mushroom, sliced 1 lb spinach 1 lb firm water-packed tofu, sliced into ¼ inch strips 4-6 cloves garlic Braggs Liquid Aminos or low sodium soy sauce Salt Sesame oil Directions: Make rice … Continue reading Korean Bibimbap (mixed rice)
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