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When the heat becomes too much to handle, you can always turn to a smoothie. My favorite thing about summer time is the intense craving I have for all things seasonally in stock – like peaches! Probably one of my top 3 fruits ever. I thought it would be perfect to share a refreshing and filling smoothie combo based on a recipe my brother use to make my family.

Traditionally Sundays in my family were the get-together day for a big dinner. Someone would cook and we all sat down to enjoy it. My brother has always been passionate about making indian food. Most of which is vegetarian and easily made vegan-friendly. Whenever he would make tikka masala and naan for us, it would be accompanied with mango lassis.

Nowadays with all the non-dairy yogurt options, I can partake in enjoying one too. I typically get a plain unsweetened yogurt, but feel free to use whatever you prefer. The addition of peach and frozen mango chunks makes for a thicker drink that’s a bit colder too. I prefer my blended drinks on the thicker side, but feel free to omit adding ice if you want to thin it out.

Huge shoutout to Kroger for offering grocery delivery where I live now! I can stock up on all my favorite staples without leaving the comfort of my own home. Check out delivery from Kroger if you’re wanting to save some time and money. Delivery is free for your first order! Pro tip: request paper bags and ask for produce not to be individually wrapped to cut on plastic consumption.

Do yourself a favor and be sure to stock up on all the goods from your local Kroger Family of Stores. Stay cool this summer and let me know if you give this recipe a try. I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!

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Peach Mango Lassi Smoothies

Prep 10 mins

Total 10 mins

Yield 2 servings

Ingredients
Instructions
  1. Measure and combine all ingredients into a blender jar.

  2. Blend on high until smooth, adding ice as desired.

  3. Evenly pour into two cups and enjoy immediately.

Notes

Garnished with a peach slice and fresh mint. I also coated the glass with a lime wedge and dipped in coconut sugar, optional.

Courses Breakfast, Dessert, Drink

Cuisine Indian

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Peach Mango Lassi Smoothies | Vegan & Gluten-Free | The Plant Philosophy

This recipe is sponsored by Kroger co. Family Stores.

The post Peach Mango Lassi Smoothies appeared first on The Plant Philosophy.

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Expanding upon the hemp seed pesto I shared earlier, this is the perfect pasta salad to make using up any leftovers! It’s summer-friendly loaded with fresh and seasonal ingredients, like roasted corn and cherry tomatoes. Plus you get the added benefit of a chill side that can be thrown together in less than 20 minutes flat. It’s great made a day in advance if you’re planning ahead too.

I know not everyone is a fan of arugula, you can replace that with baby spinach or omit it altogether. Adjust accordingly to your tastebuds. This is also killer with a sprinkle of coconut bacon and even more sunflower seed parmesan, if you want to kick up the flavor even more.

I’m still on a zero-cooking kick, as you can tell by the past couple months of recipes. But I thought something as simple as boiling water didn’t classify as requiring much effort in the cooking department. Simple recipes are truly the best this time of year and all year round really. Hopefully you can agree… more heat-free recipes something very soon.

Be sure to leave me a comment below letting me know if you give this recipe a try. I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!

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Vegan Hemp Seed Pesto Pasta Salad

Prep 10 mins

Cook 10 mins

Total 20 mins

Yield 4-6 servings

Ingredients
  • ½ cup Hemp Seed Pesto
  • Handful of Arugula
  • 1 cup Cherry Tomatoes, halved
  • 1 cup Roasted or Sweet Corn
  • ½ pound dried Penne Pasta, cooked
  • 3 tbsp Sunflower Seed Parmesan
  • 2 tbsp Lemon Juice
  • Salt, to taste
Instructions
  1. Bring a large pot of water to a boil and cook dried pasta as directed on the package.
  2. Drain and rinse will cold water to bring the pasta to room temperature.
  3. Fold in the pesto and lemon juice, add salt as needed.
  4. Wash and cut cherry tomatoes in half. Pour into your pasta with corn, parmesan and arugula.
  5. Fold to evenly combine. Taste again and season as desired.
  6. Transfer to an airtight container and chill overnight.
  7. Serve warm or cold, topped with extra sunflower seed parmesan.
Notes

Will keep fresh for up to 5 days.

Courses Lunch, Dinner, Entree, Side

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Vegan Hemp Seed Pesto Pasta Salad | Oil-Free & Gluten-Free | ThePlantPhilosophy.com

The post Vegan Hemp Seed Pesto Pasta Salad appeared first on The Plant Philosophy.

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I can’t get enough oil-free pesto in my life. I mean, I’ve shared multiple varieties of how I like to make my own and a lot of you seem to really enjoy the different takes on it. The beauty of a “pesto” lies in breaking all the rules. You don’t have to add oil, which from a purists point of view would defeat the purpose. However in a world where anything is possible I like to believe some traditional recipes need a revamp.

A typical pesto is oil-based, using pine nuts and fresh basil. To keep this oil-free I prefer to add extra lemon juice and a bit of water to thin it out. You can make this nut-free using sunflower seeds in place of pine nuts or use all hemp seeds to keep it simple. If you do use pine nuts or sunflower seeds, toasting them beforehand adds a deeper flavor to the end result.

I have a kale version I’m obsessed with. But this hemp seed pesto is a staple for me. You can make it as thin or thick as you would like and adjust the texture by pulsing it or blending it until smooth. Definitely stock up on hemp seeds! Vitacost has the best price on them and you can usually snag two bags on BOGO sale if you’re patient. Remember to store your raw nuts and seeds in the fridge or freezer to best preserve them. The natural oils can go rancid much faster at room temperature in the pantry.

Be sure to leave me a comment below letting me know if you give this recipe a try. I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!

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Oil-Free Hemp Seed Pesto

Prep 10 mins

Total 10 mins

Yield 1 cup

Ingredients
Instructions
  1. Measure and blend everything in a food processor or high-speed blender, slowly adding the water until your desired consistency is reached. Add salt and pepper to taste.
  2. Transfer to an air-tight container and chill for up to 5 days.
  3. Serve on toast with sun-dried tomato slices or mixed with your favorite pasta.
Notes

Will keep for 5 days refrigerated in an airtight container. Freeze extras in an ice cube tray for up to 3 months.

Courses Breakfast, Appetizer

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Oil-Free Hemp Seed Pesto | Vegan & Gluten-Free | ThePlantPhilosophy.com

This recipe is sponsored by Vitacost.com

The post Oil-Free Hemp Seed Pesto appeared first on The Plant Philosophy.

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Last week I talked about my favorite buffalo chickpea salad, today I’m showing you my favorite way to enjoy it! This is hands down the best sandwich combo. Perfect for a picnic, lunch at the office or a snack for the kids (adjusting the heat of course). You just can’t go wrong with a fully loaded sandwich.

The full recipe for my version of buffalo chickpea salad can be found here. I personally love to serve it up in different ways, which is why I’m sharing this post today. You can of course eat it in lettuce cups or as a dip with vegetable sticks. I’m totally impartial to sandwiches though. It’s super filling and the salad is easy to make in bulk ahead of time to use as desired. Like I mentioned above, so it doesn’t get boring. You can even throw some on your avocado toast for a condensed version of this sandwich combo as a quick breakfast option.

Of course the combinations are endless, have fun using these recipes to fit your own lifestyle. You can use gluten-free bread to make these celiac-friendly as well as replacing the cream option in the original recipe for your choice of vegan mayo, tofu sour cream or my zesty ranch

Be sure to leave me a comment below letting me know if you give this recipe a try. I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!

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Vegan Buffalo Chickpea Salad Sandwiches

Prep 20 mins

Total 20 mins

Yield 4 servings

Ingredients

To Assemble:

  • 8 slices of Toasted Bread
  • 1 large Avocado, sliced
  • 2 medium Tomatoes, sliced
  • Large handful of Mixed Greens
  • Vegan Ranch/Mayo, to top
Instructions
  1. Measure and mash together your buffalo chickpea salad, recipe here.

  2. Wash and cut avocado and tomatoes into thick slices.

  3. Assemble with toasted bread piled high with buffalo chickpea salad, greens, tomato slices and mashed or sliced avocado. Drizzle vegan ranch on top, optional.

  4. Serve sliced in half, enjoy!

Courses Lunch, Dinner, Entree

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Buffalo Chickpea Salad Sandwiches | Vegan & Gluten-Free | The Plant Philosophy

The post Vegan Buffalo Chickpea Salad Sandwiches appeared first on The Plant Philosophy.

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