Plant-Based Recipes

Mock “Tuna” Salad

Add to bowl:

  • Slightly mashed Chickpeas – 3 cans (or white navy beans or both)
  • Celery – 4 sticks chopped up
  • Red Onion – half of one cut up
  • Tahini – 2 Tbsp
  • Cooked Quinoa – 1 cup
  • Lemon Juice – 2 1/2 Tbsp
  • Salt – to taste
  • Fresh Dill – 1 Tbsp
  • Peas – 1 can
  • (Optional) – Add homemade plant based mayo

Slightly Blend this all together.

Put this between bread, in a lettuce wrap, use it as a dip, or eat it plain.


Roasted Cauliflower with Green Beans + Sunflower Seed Purée

Green Beans: Add fresh green beans and some sliced garlic into a skillet and cover with a little bit of water. Reduce heat to medium-low and simmer until they soften, 3-5 minutes. The water should have been or been close to evaporated.

Sunflower Seed Purée:

  • 1 Cup – Sunflower seeds (soaked overnight and rinsed if possible)
  • 1 Tsp – Garlic Powder (or 2-3 cloves)
  • 1 Tsp – Onion Powder
  • 1 Tbsp – Lemon Juice
  • 1/3 Cup – Plant Milk of your choosing
  • Salt to taste

Add all of these ingredients to a blender or food processor. Blend until smooth.

To serve warm: Add 2 Tbsp of milk to a pot with the purée and stir on low heat until warm.

All done! You can also use the sunflower seed butter as a spread on bread or a dip.