Tag Archives: cilantro

Meatless Monday: Creamy Avocado-Lime Pasta

Creamy, thick, and rich with lots of garlic flavor. This pasta dish is sure to please. The avocado works wonderfully in this recipe to create a sauce so thick and creamy, that you will think there is cream hiding in there. 


  • 1 1/2 cup of dry shell pasta of your choice
  • 1 ripe avocado
  • handful of cilantro, roughly chopped
  • 1 1/2 Tbsp. lime juice
  • 3 Tbsp. of veganaise
  • 1 tsp. garlic paste
  • salt & pepper 
  • chopped cilantro for garnish (optional)


  1. Cook pasta according to the package instructions. Drain well, set aside to cool.
  2. Cut and peel the avocado and remove the pit. Put it in a food processor together with chopped cilantro, lime juice, veganaise and garlic paste. 
  3. Blend it until it’s creamy. Add salt and pepper to taste. (Cover it with plastic wrap and keep it in a refrigerator if you have time.)
  4. Transfer the avocado sauce to a medium sized bowl. Add cooked pasta and toss them well. Sprinkle chopped cilantro on top.


These tacos are perfect for your next meatless Monday or taco Tuesday, as these tacos can literally can be made in under 30 minutes, making them an easy weeknight dinner.

The roasted sweet potatoes, black beans, and slaw will all last in the fridge for a good two-three days so you can heat up the sweet potatoes and black beans and assemble the tacos as you’re ready to eat them.



  • 1 large sweet potato, peeled and diced into 1 inch pieces
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • 1 (15oz) can of black beans, warmed up
  • white corn tortillas


  • ½ bag (~8 ounces) of shredded cabbage/ coleslaw (broccoli slaw would also work well)
  • ½ cup of chopped cilantro
  • juice of 1 lime
  • ¼ cup of coconut oil, melted
  • 2 tablespoons of agave
  • 1 teaspoon of cumin
  • 2 tablespoons of white whine vinegar (or apple cider vinegar)

Avocado Sauce:

  • ½ cup of nondairy sour cream
  • 1 avocado, pitted and skinned
  • small handful of chopped cilantro
  • 1 tablespoon of lime juice
  • Salt and pepper to taste
  • Optional for garnish: extra cilantro
  • Sriracha


  1. Pre-heat oven to 375 degrees F.
  2. In a bowl, toss the sweet potatoes with the olive oil and some salt and pepper to taste.
  3. On a prepared baking sheet, evenly spread out the diced sweet potatoes and put them in the pre-heated oven to roast for 20 minutes.
  4. While they roast, prepare the slaw: In a large bowl, melted coconut oil, lime juice, cumin, white wine vinegar, and agave are mixed together. Then the slaw is tossed in as well as the cilantro. Set aside.
  5. To prepare the avocado sauce: add Avocado, sour cream, cilantro, lime juice, salt and pepper are blended together in a food processor until the sauce is creamy smooth.
  6. Heat the black beans on the stove.
  7. Once the sweet potatoes are done roasting, the tacos can be assembled by topping a tortilla with the sweet potatoes, black beans, slaw, and the sauce.
  8. ENJOY!!

This recipe serves 8


Meatless Monday: Portobello Mushroom Fajitas 

These Vegan Portobello Mushroom Fajitas come together in a flash and will please even the pickiest meat eaters!  

  • 4 portobello mushrooms, cut in half and sliced
  • 4 bell peppers, cut into strips
  • 2 large onion, sliced
  • salsa
  • guacamole
  • cilantro
  • 6-8 Tortillas (use corn tortillas if you eat Gluten Free)

Marinade for Mushrooms:

  • ¼ cup lemon juice
  • ¼ cup (low sodium) vegetable broth
  • 1.5 tsp Himalayan sea salt
  • 1 Tbsp. oregano
  • 1 Tbsp. cumin
  • 2 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. red pepper flakes 


  1. Whisk the marinade ingredients together in a bowl. Place the sliced portobello mushrooms in a large plastic bag and pour the marinade into the bag. Zip the bag up and shake the bag to get all the mushrooms coated in the marinade. Place the bag in the fridge for a few hours to allow the mushrooms to soak up all the spices.
  2. In a large skillet coated with non-stick cooking spray, sauté the sliced onions until translucent. Add in the bell peppers and sauté for about 5 more minutes. Lastly add in the mushrooms and marinade and sauté until the mushrooms have softened.  
  3. Serve the pepper and mushroom mixture warm over tortillas with salsa, guacamole and cilantro.
  4. Enjoy!!!

Meatless Monday: Spicy Thai Coconut Quinoa

This is a classic vegan grain and veggie bowl. The key is to prepare the ingredients as you cook: The spicy peanut dressing comes together in 1 minute, and while the quinoa simmers, cut the tofu and vegetables, which only take a few minutes to cook. Then, toss everything together for an easy, healthy, filling dinner, or a healthy lunch to bring to work.


For the Dressing:
1 2/3 cups fresh cilantro (from about 1/2 bunch), long, thick stems removed
4 cup roasted, unsalted peanuts
1/3 cup Sriracha hot sauce
2 tablespoons finely grated lime zest (from about 3 medium limes)
1/4 cup freshly squeezed lime juice (from about 3 medium limes)
1/4 cup toasted sesame oil
1 tablespoon packed dark brown sugar
2 medium garlic cloves
1 1/2 teaspoons kosher salt

For the quinoa:
2 cups quinoa, any color or variety
1 (14-ounce) can unsweetened coconut milk
1 1/3 cups vegetable stock or low-sodium vegetable broth
1 teaspoon kosher salt, plus more as needed
1 (14- to 16-ounce) package firm tofu
2 medium carrots (about 8 ounces)
1 medium broccoli head (about 1 pound)
4 medium scallions
2 tablespoons vegetable oil

To garnish:
Coarsely chopped fresh cilantro
Coarsely chopped roasted, unsalted peanuts
Thinly sliced scallions


For the dressing:
1. Place all of the ingredients in a food processor fitted with a blade attachment. Process until smooth, scraping down the sides of the bowl as needed, about 1 minute; set aside.

For the quinoa:
1. Rinse the quinoa in a strainer under cold water until the water runs clear. Place in a large saucepan; add the coconut milk, vegetable broth, and measured salt; and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the white outer casings on the quinoa have popped, revealing translucent little beads, about 15 to 20 minutes.

2. Meanwhile, line a large plate with several layers of paper towels. Drain the tofu, cut it into large dice, and place it in a single layer on the paper-towel-lined plate; set aside. Trim the carrots and cut them into 1/8-inch-thick rounds; set aside. Trim the stem of the broccoli to 1/2 inch and cut the head into 1-inch florets; set aside. Thinly slice the white and light green parts of the scallions; set aside.

3. When the quinoa is ready, remove it to a large serving bowl and set aside. Wash the saucepan, fill it with water, and season generously with salt. Cover with a tightfitting lid and bring to a boil over high heat.

4. Meanwhile, heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the tofu and cook without stirring until the bottoms are golden brown, about 4 minutes. (While the tofu is cooking, line the plate you drained it on with fresh paper towels.) Flip and cook until the other sides are golden brown, about 3 to 4 minutes more. Using a slotted spoon, remove to the paper-towel-lined plate and season with salt; set aside.

5. Add the carrots to the boiling water and cook until crisp-tender, about 2 minutes. Using a slotted spoon, remove them to the bowl with the quinoa. Return the water to a boil, add the broccoli, and cook until crisp-tender, about 3 minutes. Drain in a colander and place in the bowl with the quinoa and carrots.

6. Add the cooked tofu, dressing, and scallions to the bowl and stir to combine. Garnish with additional cilantro, peanuts, and scallions before serving.

2015/01/img_4480-0.jpg Recipe from Chow.com

Meatless Monday: Spicy Chickpea Burgers

These easy to make veggie burgers are loaded with flavor and make an excellent alternative to store-bought versions. You only need 10 minutes of prep time and 20 minutes to cook them!


1 can chickpeas, drained, well-rinsed, and mashed
½ red onion, finely diced
1 small zucchini, grated
3 tbsp finely chopped cilantro
3 tbsp red wine vinegar
1 tbsp Sriracha sauce
2 tbsp natural peanut butter
1 tsp cumin
1 tsp garlic powder
2 tsp black pepper
½ tsp sea salt
1 cup quick oats (gluten-free if required)
2 tbsp extra virgin olive oil


1. Preheat oven to 400 F

2. After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork.

3. Add all the other ingredients to the bowl.
Use your hands to mix very well.

4. Form into 6-8 patties.

5. Bake in oven for approximately 10 minutes each side. IMG_3370.JPGYou can also fry these in a pan with some oil for 3-5 minutes a side (or cook them in a grill).

Recipe from: Deryn Macey

Meatless Monday: Rice and Black Bean Burritos

Mexican food is one of my favorite types of cuisine. I recently visited Los Angeles, California and this is what inspired me to find a good recipe for vegan burritos.

Rice and Black Bean Burritos
(Vegan, Gluten-Free)
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

Tortillas for wrapping, use gluten-free if needed

For the Rice:
2 tbsp olive oil
1 white onion, diced (reserve some for beans)
2 cloves garlic, minced
1 cup vegetable broth
1 cup diced fresh tomato
¼ cup water
1 cup rice

For the Chili-Lime Beans:
2 tbsp fresh lime juice
1 clove garlic, minced
1 tsp sea salt
1 tsp black pepper
¾ tsp chili powder
2 tsp cumin
2 cans black beans, well-rinsed, drained

Cilantro, finely chopped
Carrot, grated and peeled

1. Cook the onion and garlic in 2 tbsp of olive oil for 5-10 minutes in a sauce pan.

2. Add the rice, broth, water and tomato and cook, covered until rice is cooked. About 10-15 minutes.

3. Add the extra onion and garlic to a fry pan with the black beans, lime juice, cumin, chili powder, salt and pepper. Using a potato masher, mash up some of the beans in the pan and continue to cook for about 5-8 minutes until heated through.

4. Once the rice and beans are done, add to a large wrap with cilantro, carrot and salsa, roll up and enjoy!

5. Makes 4 very large burritos.

Variations: You could also add non-dairy cheese (Daiya) and serve with guacamole desired.

Recipe adapted from Deryn Macey