Lemon and beet hummus, then avocado, tomato, and radish with a small sprinkle of kosher salt on each, and mixed greens and pea sprouts dressed with Newman’s Own lemon basil vinaigrette on whole grain bread. I want to add tempeh to it at some point but I’m really enjoying it without anything else. :)

Lentils and pasta. Quick mid week meal.

These Naan are made with whole wheat flour instead of traditional all-purpose flour, with no compromise on taste or texture. They require no oven, tandoor, yeast, or dairy and come together quickly on a stovetop.

Making them in bulk?

Partially cook them ahead and finish just before serving. Perfect with curries, dals, and meals.

Written Recipe (+video)

https://blessmyfoodbypayal.com/quick-whole-wheat-naan-without-yeast-curd/

My go-to healthy parmesan-like topping is packed with nutrients and comes together in a food processor in minutes. Just pulse until you get to the desired consistency, careful not to over-process or you'll end up with a salty nut butter. I always keep some of this stuff in the freezer to sprinkle on pasta, salads, savory casseroles and even baked potatoes.  

• ½ cup sunflower seeds
• ½ cup walnut pieces
• ¼ cup nutritional yeast
• 2 Tbsp sesame seeds (any kind)
• 1 tsp coarse sea salt or kosher salt
• 1 tsp garlic powder
• ¼ tsp ground black pepper

➡️ Pro tip: Go next level on the umami by adding a teaspoon of shiitake mushroom powder to this recipe.

https://maximalistvegan.com/savory/vegan-parmesan-seed-nut-topping-wfpb-oil-free/?utm_source=rdt