🍋 Lemon Herb Smashed Cucumber Salad, something i was craving as the days have gotten warmer, but also an excuse to use up the chickpeas that were in my cabinet before my move. 🥒 Refreshing, crisp, and a fun way to get in your veggies. Plus smashing the cucumbers helped relieve some stress, so a win is a win. #plantbasedrecipes #cucumbersalad #easyrecipe 1/2 medium red onion, thinly sliced 1 small garlic clove, grated Zest and juice of 1 lemon 1 tbsp maple syrup 1 tbsp extra virgin olive oil 2 tsp white wine vinegar 1 tsp Dijon mustard 1/3 cup fresh parsley, minced 3 tbsp fresh dill, minced 1, 15 oz can chickpeas, drained and rinsed 1 tbsp avocado oil 1 large English cucumber 1 large avocado, cubed 1/2 tsp dry thyme 1/2 tsp garlic powder Kosher salt To serve: cooked grains of choice like rice, quinoa, farro, etc. Full recipe instructions, tips and ingredient substitutions are on the bl og listed in my pro file. 🫶🏽

✨ Lemongrass tofu cutlets, because small changes like choosing more plant-based proteins do add up and can make a big difference. #ad I’m partnering with @nasoya, my go to tofu, to show one way I love to flavor mine. But seriously, there are so many ways to prep and enjoy tofu and hopefully this gets you curious and excited to use it more. Now, if you are tofu curious, Nasoya has some new packaging for Earth Day that will be available throughout April. Scan the QR code on their packaging to learn more about the versatility of tofu and get more recipe inspiration. #plantbasedrecipes #tofu For the Tofu 1, 14 oz block of extra firm tofu, pressed and drained 4 tbsp tamari 2 stalks lemongrass, trimmed and dry outer layers removed 1 lime, zested and cut in half 1/4 cup cornstarch or potato starch 2 tbsp nutritional yeast, optional 1 tsp garlic powder 1/2 tsp dry thyme 2 tbsp avocado oil 1 shallot, diced 2 cloves garlic, grated 2 tbsp maple syrup 2 tbsp vegetable broth For the Bowls 6 oz vermicelli, cooked according to package instructions 2 cups shredded red cabbage 1 cup shredded carrots Juice of 1 lime 1 tsp toasted sesame oil 1 tsp maple syrup Pinch of salt 1/4 cup cilantro, minced (optional) Full recipe instructions, ingredient substitutions and more can be found on the bl og listed in my pro file. 🫶🏽

🍋 Roasted Cauliflower Date Salad, because i couldnt resist making one more baked salad before transitioning to a new season. Wholesome, satisfying and different layers of texture i love. Catch me eating this regularly regardless. #plantbasedrecipes #cauliflower #saladrecipe Cauliflower & Chickpeas 1 small head cauliflower 1 tbsp nutritional yeast 1 tsp dry thyme 1 tsp garlic powder 1/2 ground coriander 1, 15 oz can chickpeas, drained and rinsed 2 1/2 tbsp avocado oil Kosher salt Sauteed Dates 2 tsp extra virgin olive oil 1 medium lemon, zested and cut in half 2 shallots, sliced 1 Fresno pepper, sliced 4 Medjool dates, pits removed and diced 2 cloves garlic, grated Garlic Chive Tahini Dressing 1/4 cup tahini 1 tsp Dijon mustard 1 clove garlic, grated 1/4 cup finely minced chives 3-4 tbsp cold water Make it a meal: Serve with cooked rice, quinoa or stuffed in a pita Full cooking instructions can be found listed in my prof ile. 🫶🏽

🧅 Caramelized Onion Chickpea Salad Sandwich, a cheaper way to get in a satisfying and nourishing meal. Onions are our base so taking some time to caramelize them will really add a ton of flavor without relying on too many extra ingredients. Meal prep for the week and use the filling however you like. 😌 #plantbasedrecipe #chickpeas #easyrecipe #healthyrecipe 1 tbsp extra virgin olive oil 2 medium yellow onion, thinly sliced 3 garlic cloves, grated 2 tsp balsamic vinegar 1 tsp maple syrup (optional) 1, 15 oz can chickpeas, drained and rinsed 1/4 cup plain unsweetened plant-based yogurt 2 tbsp vegan mayo or good quality tahini 2 tbsp nutritional yeast, optional Juice and zest of 1 small lemon Handful of chives, thinly sliced Kosher salt to taste For assembly: Sliced bread, greens of choice, cucumber slices, dijon mustard and/or plant-based cream cheese Full recipe instructions, substitutes, tips are on my bl og in pro file.

#misfitsmarketpartner Let’s focus on more plant diversity while using groceries that make you feel good about your body, wallet, and planet. And to do that, we’re using this grocery haul from @Misfits Market to make this Avocado Citrus Salsa with Crispy Garlic Rice. They had so many varieties of citrus this time of year, so this bowl included a lot of lime, blood oranges, and kumquats. #saladrecipe #plantbasedrecipe With Misfits Market, you can find healthy produce and an assortment of groceries options to fit your dietary needs. They have a variety of plant-based options, gluten-free alternatives, and more that can all be delivered right to your door. And bonus, their efforts help reduce food waste. Use my code CATHERINE10X3 to get $10 off each of your first three Misfits Market orders of $35+. Terms and conditions apply. Then, when you have your groceries, make this! Avocado Citrus Salsa 3 small blood oranges, peeled and diced 1 avocado, cubed 1/2 small red onion, diced 1 jalapeno, diced 1/3 cup fresh cilantro leaves, minced 1 garlic clove, grated Zest and juice of 1 lime Kosher salt to taste Crispy Rice Salad 1 cup dry Jasmine or sushi rice 1/2 small red onion, diced 2 garlic cloves, minced 2 tbsp avocado oil Roasted Kumquats (optional) 8oz container kumquats, sliced and seeds removed 1 tsp oil 2 tsp maple syrup To Assemble 8 leaves of kale, stems removed and chopped 1 tsp yellow miso paste 1 tsp sesame oil Juice and zest of half a lime 1 1/2 cups frozen edamame, thawed Full recipe instructions, tips and substitutions on the bl og in pro file. 🍊