Archive for the 'Plant-forward' Category

This hearty and flavorful Vegetable Lasagna with Daiya Mozzarella Shreds and Spicy Arrabiatta Sauce is both vegan and gluten-free! Chef Toni Sakaguchi from The Culinary Institute of America uses Daiya Mozzarella Style Shreds, which are plant-based and soy free, and give you a classic melt. Topping the cheese with a sprinkle of nutritional yeast gives the dish an extra boost of umami. Swap in your favorite seasonal vegetables, including spinach, mushrooms, leeks, or winter squash. The variations are endless! For more plant-based recipes visit daiyafoods.com or follow Daiya on social media @daiyafoods.

Get the recipe at https://www.plantforwardkitchen.org/recipe/vegetable-lasagna

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These decadent Fudgy Cream Cheese Swirled Chocolate Black Bean Brownies are deliciously dairy-free, gluten-free and plant-based! In place of cream cheese, Chef Toni Sakaguchi from The Culinary Institute of America uses Daiya's dairy-free Plain Cream Cheeze Style Spread, which is a perfect replacement for any recipe that calls for cream cheese. With the tasty additions of lemon zest, lemon juice, and vanilla, you will love these super fudgy, creamy, dreamy brownies! Enjoy! For more plant-based recipes visit daiyafoods.com or follow Daiya on social media @daiyafoods.

Get the recipe at https://www.plantforwardkitchen.org/recipe/black-bean-brownies

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These delicious, protein-packed Peanut Crusted Chicken and Vegetable Suya Skewers are perfect as a light entrée or as a shared appetizer. The Suya Spice Mix is made with peanuts, cayenne, pimentón, ground ginger, nutmeg, garlic powder, ground cloves, and cinnamon. Your guests will love the vibrant flavors of this West-African-inspired dish.

Get the recipe: https://www.plantforwardkitchen.org/recipe/peanut-crusted-chicken-skewers

 

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This Spicy Peanut Ramen Salad with Pickled Vegetables, Edamame, and Shiitakes is a delicious plant-forward twist on traditional ramen noodles. Packed with flavor and plant-based protein, this colorful salad is full of fresh, flavorful bites. It’s deliciously satisfying as a side or an entrée.

Get the recipe: https://www.plantforwardkitchen.org/recipe/spicy-peanut-ramen-salad

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This creamy and hearty Mushroom Monterey Jack Farrotto uses farro in place of rice for a new take on a classic risotto. The recipe features Land O Lakes® Extra Melt® Monterey Jack Cheese Sauce, which is very versatile with a well-balanced flavor. Your guests will love the creamy Land O Lakes® Monterey Jack Cheese Sauce combined with umami-packed roasted mushrooms, and chewy, nutty farro. Enjoy!

Get the recipe at: https://www.plantforwardkitchen.org/recipe/mushroom-jack-farrotto

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Join us as we sample the plant-forward flavors of the Middle East with this recipe for Barilla Chickpea Rotini with Spicy Eggplant Shakshuka, Poached Egg, and Zhug. The pasta really shines with this flavor pairing and makes a dish that might be unfamiliar instantly approachable. The bold, fresh flavors in this plant-forward recipe are sure to delight your guests. This versatile dish can be served at any day part, at an action station, or as a single plated- entrée.

Get the recipe: https://www.plantforwardkitchen.org/recipe/chickpea-rotini

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This Barilla Red Lentil Penne Pasta with Chorizo, Swiss Chard, Pinenuts and a zesty Sofrito sauce is a great match for the natural flavor of the pasta. A little bit of chorizo really ups the appeal, but if you leave it out, this dish is naturally vegan. With pasta providing a comfort-food base, the nutty crunchy pine nuts, pop of sweet currants, and salty-savory chorizo give this dish lots of flavor appeal. It also shows how using a small amount of animal protein can maximize flavor and still keep a plant-forward profile.

Get the recipe: https://www.plantforwardkitchen.org/recipe/red-lentil-penne

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Get ready to “bowl over” your guests with this delicious plant-forward bowl using a blend of orzo pasta, quinoa and black rice as the base. This Barilla Orzo Bowl with Mushroom Shawarma and Ladolemono is great for grab-n-go or takeout, and is easily customizable. The shawarma-spice blend used on the mushrooms is a flavor secret you’ll find lots of uses for! This dish is perfect for an action station or bowl-bar setup, and holds really well for grab-n-go.

Get the recipe: https://www.plantforwardkitchen.org/recipe/mushroom-shawarma

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