Is there anything cauliflower can’t do?! If you don’t have an air fryer or fryer, roasting the cauliflower at 425 degrees will work great. Also, if you have a convection setting on your oven be sure to use it. The sauce for this recipe is made with our Awesome Arugula Pesto 2.0 whipped up with vegan mayo and comes together in a snap. The result? Creamy, tangy bliss. You can also enjoy this (if you manage to have any leftover) as a spread to any sandwich or wrap. We love featuring cauliflower for this recipe, but it is also delicious with mushrooms, winter squash, tempeh or other seasonal vegetarian favorites. You can prepare the same spice blend and instead saute on medium high in a cast iron skillet or pan for a faster rendition if you are short on time. Brace yourself for a wholesome plant-based experience packed with flavor and nutrition, whether you are vegan or not!
2 medium heads of cauliflower, rinsed and cut into 1"–2" florets
¼ cup olive oil
½ teaspoon sea salt
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon harissa or sumac
¼ cup Awesome Arugula Pesto (vegan version)
½ cup Vegan Mayo
1 small bunch cilantro, rinsed and lightly chopped
1 bunch radishes, mandoline sliced
12 corn tortillas, 3-6” in size
4 limes, quartered
1 package (1.75 oz) Forward Greens Micro Broccoli
Awesome Arugula Pesto 2.0 [Vegan Version]
Recipe Yields: 1 ¼ cups
This pesto is an excellent fresh, healthy take on classic pesto, offering the perfect elevated addition to your staple “fridge door” condiments! By using flavorful and nutritious arugula, this pesto can be made sustainably year round, not just in the summer months when basil is abundant. We think you will LOVE this versatile pesto that comes together in minutes. Use it as a dip, spread, sauce or honestly, slathered on just about anything to add instant color and flavor. We love Violife’s Vegan Parmesan for this recipe! Making a double batch is highly recommended. Spread it on toast, layer it in our savory baked goods, nest under grilled veggies, over pasta and beyond. The options are endless..!
2 packages Forward Greens Awesome Arugula (3 ounces / 85 grams)
¾ cup vegan parmesan cheese, grated
⅓ cup pine nuts, toasted
3 garlic cloves
¾ cup olive oil (high quality)
2 tablespoons of lemon juice
½ teaspoon himalayan sea salt
This smoothie is a wonderful way to start the day – it’s sweet, creamy, nutritious, and will keep you full. Feel free to play with the ingredients! Vanilla yogurt is a great swap and the protein powder can be omitted, but it’s a great way to make sure the smoothie carries you through to lunch.
These brothy beans will quickly become a go-to in your home for quick lunches, comforting dinners, and they even make a pretty great breakfast, especially if you add a soft-boiled egg. The broth gets so well flavored thanks to a low and slow cook with shallots, garlic, lemon, and oregano. Cook on your stovetop or in an Instant Pot depending on your preference!
Although less common than a honey baked ham, lasagnas have become a staple of holiday dinner tables across the US. And for good reason! They can be prepped ahead, are easy to assemble, and can feed a big group. We took the classic lasagna and added our Kraveable Kale because there’s no reason not to get a little nutrition in on the cheeriest of days.