HIGH PROTEIN VEGAN BOWL 🌱 recipe ⬇️ If yo HIGH PROTEIN VEGAN BOWL 🌱 recipe ⬇️ 

If you’re looking to add more protein into your diet via plants, simple is best. This Tempeh / Edamame / Furikake rice bowl packs in 42 grams of protein! Every bite is absolutely delicious and it couldn’t be easier to make & meal prep. Here’s how ⬇️ 

Cook brown rice in a rice cooker or stove pot. Add 1 cup to your bowl and top with furikake.

Thinly slice a block of tempeh and toss with 2 tbsp tamari and avocado oil spray. Spray more oil onto a pan and once hot, add the tempeh strips. Cook on medium for a few minutes on each side or until golden brown. Add 1/2 the strips to your bowl.

Add frozen edamame beans to boiling water and cook for about 4-5 minutes. Add 2/3 cup to your bowl.

Reserve leftovers for meal prep and enjoy!

#highprotein #veganprotein #healthyrecipes
AUTUMN PASTA SALAD 🥗 recipe ⬇️ Nothing ma AUTUMN PASTA SALAD 🥗 recipe ⬇️ 

Nothing makes me feel more nourished than a big, cozy, pasta salad. This one is more salad than pasta, but feels SO cozy and utilizes the yummiest autumn ingredients.

Here’s how to make 3 large portions ⬇️ 

INGREDIENTS:
3-4 cups curly kale
3 cups lentil or chickpea protein pasta
3/4 cup butternut squash, cubed
3/4 cup fuji apple, chopped
3 tbsp raisins
3 tbsp squash seeds (take directly from the squash)

*if you want to add protein, I recommend @fieldroast vegan sausage. 1/2 sausage chopped and sautéed should be enough per portion!

Dressing per serving:
1 tbsp tahini
1 tsp Dijon mustard
1 tsp turmeric
1/2 tsp sea salt
3 tbsp water

INSTRUCTIONS:
1. Preheat oven to 400 degrees. Chop your butternut squash down the middle. Wrap one in foil and store in the fridge. Peel the other half, scoop out the seeds and set aside, then chop into cubes. 

2. Rinse the seeds well removing any orange flesh and set aside.

3. Add the cubed butternut squash to a parchment lined baking tray and drizzle with olive oil and salt & pepper. Toss then bake for 35 minutes. When they’re done, remove and add in the washed seeds. Bake until toasty - the time really varies on your particular oven but it doesn’t take long. Keep an eye on them to avoid burning.

4. Bring a pot of salted water to a boil. Meanwhile, chop an apple into small diced bits and set aside. When the water is boiling add in the pasta. Cook until just tender then rinse with cold water to immediately cool down. 

5. Remove the kale leaves from the thick stems and clean/spin in a salad spinner. Use your hands to massage the leaves well.

6. Grab 3 glass jars and start adding your ingredients. Add the dressing ingredients first and whisk to combine.

5. Top with the kale and use your hands to firmly press down. Follow with the pasta, squash, apples, seeds, and raisins. Repeat with the other portions. Save any leftovers in Tupperware and enjoy as a side with your favorite vegan protein. 

6. Wait until the salads are completely cool then close and store in the fridge. When ready to eat, shake the jar well then pour into a large serving bowl. Enjoy within 2-3 days.

#healthyfood #saladrecipe
Fruity melon smoothie 🥕🍈🍊 It’s the last Fruity melon smoothie 🥕🍈🍊 It’s the last day of summer and I’m ending with one of my favorite tropical smoothies. It’s loaded with immune boosting ingredients that keep you healthy (and taste so good.)

This smoothie is sort of like an orange julius with a punch from the turmeric/ginger combo. Here’s how to make ⬇️ 

To a blender add:
2 medium sized carrots
2 cups cantaloupe
1 cup mango
1 large orange, peeled
1 thumbnail ginger
1 thumbnail turmeric
1/4 tsp black pepper
300ml filtered water

Blend and divide between 2 smoothie glasses (or enjoy all to yourself!) 

#healthyrecipes #smoothierecipes
CARROT CAKE OVERNIGHT OATS 🥕 recipe ⬇️ Ge CARROT CAKE OVERNIGHT OATS 🥕 recipe ⬇️ 

Getting in the mood for fall with this cozy, high protein carrot cake overnight oats. It takes 5 minutes to prepare and is really the best way to start your day! Here’s how ⬇️ 

To tupperware add:
2 tbsp vanilla yogurt
2 tbsp pumpkin puree
1 tbsp maple syrup
2 cups plant based milk
1 cup rolled oats
1 scoop protein powder
1/2 tsp nutmeg
1 tsp cinnamon
1 grated carrot

Let sit overnight (or at least a few hours) and serve with whatever toppings you’d like! This recipe makes about 3-4 servings.

#healthybreakfast #veganprotein #overnightoats
NO BOIL BUTTERNUT SQUASH BAKED MAC AND CHEESE 🧀 NO BOIL BUTTERNUT SQUASH BAKED MAC AND CHEESE 🧀 recipe ⬇️ 

Such a mouthful but had to include all the buzzwords for this truly iconic Mac and Cheese! It’s no boil which means you don’t have to do ANY annoying prep boiling the pasta and veggies. So few dishes to wash!

You literally blend the raw butternut squash and potatoes and pour it onto uncooked pasta then bake. The oven does all the work for you! So convenient and SO DELICIOUS. I meal prepped this batch and it held its moisture really well, so make a batch for yourself and enjoy throughout the week! Or of course save and bring a batch to your thanksgiving dinner 🦃 

Here’s how to make 1 batch which is about 8 servings:

INGREDIENTS:
1/2 butternut squash, peeled and chopped (530g)
1 russet potato, peeled and chopped (300g)
1/4 cup tahini
3 cloves garlic
1/2 cup nutritional yeast
2 tsp sea salt
2.5 cups filtered water
2 cups soy milk
1/2 lemon, juice from
16oz elbow pasta
1 cup Panko breadcrumbs
2 tbsp butter
chopped rosemary (topping)

INSTRUCTIONS
1. Preheat the oven to 350 degrees. Peel and chop your butternut squash and potato.

2. Add the potato and butternut to a large high speed blender along with the tahini, garlic, nutritional yeast, salt, milk, and water. You’ll be using a lot of liquid so make sure to use a big cup OR blend in 2 rounds. I used a vitamix 8 cup and it just barely fit. 

3. Blend until smooth. Grease a 9x13 or 9x14 baking dish and add in the uncooked pasta. Top with the sauce and squeeze in half the lemon. Stir and cover with foil. Bake for 40 minutes.

4. While the pasta is cooking prep the breadcrumbs. Add softened vegan butter to a dish along with the breadcrumbs and toss to combine. 

5. Once the 40 min are up, remove the mac and cheese from the oven and remove the foil. Add the breadcrumbs in an even layer. Switch the oven to broil.

6. Add the uncovered mac and cheese back into the oven and remove once the top browns. For me this took just under 1 minute, so don’t go far or it’ll burn.

7. Remove from the oven and top with chopped rosemary. Enjoy immediately or save in meal prep containers for about a week.

#bakedmacandcheese #noboilmacandcheese #butternutsquash
CINNAMON CHAI PROTEIN SMOOTHIE 🍂 recipe ⬇️ CINNAMON CHAI PROTEIN SMOOTHIE 🍂 recipe ⬇️ 

I used my favorite chai from @chamberlaincoffee to make the most delish smoothie for fall. Their chai already has a delicious flavor but I paired it with cinnamon, vanilla, cardamom, and dates for an extra punch of flavor. It gives you sustained energy and a really solid amount of protein.

Here’s how to make 2 smoothies⬇️ 

Blend:
2 frozen bananas
2 dates
4 scoops vegan protein powder @sproutliving 
2 tsp chai powder @chamberlaincoffee 
1/2 tsp cinnamon
1/2 tsp cardamom
2 tsp vanilla
6 ice cubes
1.5 cups soy milk (I love the brand Edensoy)

Divide between 2 smoothies and optionally top with granola. Enjoy!

#healthyrecipes #proteinsmoothie
MEXICAN FRUIT SALAD 🍉🥭🍈 recipe ⬇️ M MEXICAN FRUIT SALAD 🍉🥭🍈 recipe ⬇️ 

My favorite healthy snack - it’s refreshing, quick, and can be customized however you’d like. Here’s how ⬇️ 

Chop up your favorite fruits (here I did melon balls, diced mango, and watermelon) and toss in a healthy squeeze of lime juice. Top with tajin and enjoy!

Note - if you’re prepping these in advance, don’t add the lime and tajin until ready to eat.

#mexicanfruitsalad #fruitsalad #healthyrecipes
PUMPKIN PIE CHIA PUDDING 🎃 recipe ⬇️ I lo PUMPKIN PIE CHIA PUDDING 🎃 recipe ⬇️ 

I love chia pudding - it’s such an easy and healthy breakfast that fills me up and keeps me full. Here’s how to make this autumn themed chia pudding ⬇️ 

To a jar add:
1/2 cup vegan yogurt (I used @kitehillfoods protein yogurt)
1/4 cup pumpkin puree
1 cup soy milk
1 tbsp maple syrup
1/4 cup chia seeds
1/2 tsp cinnamon

Stir, cover, and let chill in the fridge overnight (or for at least a few hours.)

Remove, serve yourself about 1/3 or 1/4 of the mixture, and add toppings of choice. I added vegan whipped cream and sifted cinnamon.

#chiapudding #heathybreakfast
CARROT & SWEET POTATO GINGER SOUP🥕🍠🫚 reci CARROT & SWEET POTATO GINGER SOUP🥕🍠🫚 recipe⬇️ 

Soup season is here finally🥹 This is one of my favorite cozy soup recipes. It’s packed with veggies, flavor, and a great source of nutrients like vitamin A. This soup makes 3 healthy portions - it’s very filling on it’s own with the toppings but feel free to serve it with your favorite protein source. Happy cooking 🍲 

RECIPE ⬇️ 

Ingredients:
Olive oil drizzle
1 white onion, diced
4 cloves garlic
1 inch ginger, chopped (no need to peel, just wash well)
1 lb carrots, peeled and chopped
1 sweet potato, peeled and chopped
3 cups vegetable broth
1 cup full fat coconut milk
1 tsp sea salt
coconut milk drizzle, topping
chopped chives, topping
flaky sea salt, topping
cracked black pepper, topping
roasted & salted pepitas, topping 

Instructions:
01 Add evoo to a pot on low medium heat. After a min or so add the chopped onion, minced garlic, and chopped ginger. 

02 After a minute, add the peeled and chopped carrots, sweet potato, and veg broth. Simmer for 20 min or until the carrots and sweet potato are tender.

03 Let cool then transfer to a blender along with the coconut milk and sea salt. Blend until smooth and creamy.

04 Divide between 3 or 4 portions and top with a drizzle of coconut milk, chopped chives, pepitas, flaky sea salt, and black pepper. Enjoy!

#soupseason #healthyrecipes
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Recipes, Soups, Summer · May 11, 2023

Mexican Corn Chowder – 5 Ingredients!

Jump to Recipe Print Recipe
Corn Chowder made mexican.

Corn Chowder is a classic, summer forward soup. It embodies homemade, cozy goodness with notes of summer freshness. We’ve taken that familiar favorite and infused it with classic traditional flavors like cilantro, lime, and paprika. This cozy and ultra flavorful Mexican Corn Chowder is perfect for summer when corn is in it’s peak season, but can really be enjoyed year round whenever you need a cozy cup of goodness!

mexican corn chowder

How to Make Mexican Corn Chowder:​

mexican corn chowder

Mexican Corn Chowder Ingredients​

Corn Chowder centers around corn of course, but our favorite parts of this soup come from the creamy texture, crunchy tortilla crisps, spicy jalapeño thins, and smoky paprika. Here are all of the ingredients used in this delish Mexican Corn Chowder:

  • Fresh Corn. (frozen works too!)
  • Yukon Gold Potatoes.
  • Onion & Garlic.
  • Mexican Seasoning.
  • Vegetable Broth.
  •  Crunchy Tortilla Crisps. 
  • Vegan Sour Cream.
  • Jalapeño.
  • Pickled Onion.
vegetable broth
Vegetable Broth
chili lime seasoning
Chili Lime Seasoning
forager sour cream
Vegan Sour Cream
mexican corn chowder
mexican corn chowder

Order this recipe on Instacart! Click here to automatically add all of the ingredients to your cart.

mexican corn chowder

How to Assemble your Flautas

Soups are really the best. Simply cook your ingredients in the same pot, then blend. We use an immersion blender so your soup never has to leave the pot! This corn chowder only requires 5 key ingredients, most of which you probably already have in your kitchen. Let’s break down the exact steps you need to make this delicious summer soup:

  1. Assemble your ingredients. Remove the kernels from the corn, peel and cube your potatoes, chop and mince your onions and garlic, and add all seasoning to a dish.
  2. Cook the onions and garlic. Once they’re softened stir in the seasoning.
  3. Add in the corn, potatoes, and vegetable broth. Cook until the potatoes are tender – about 15-20 minutes.
  4. Let cool then use an immersion blender to blend. That’s it!
mexican corn chowder
mexican corn chowder

{If you like this recipe, you’ll love my POTATO LEEK SOUP and my VEGAN FLAUTAS.}

mexican corn chowder
Print Recipe

Mexican Corn Chowder

Cozy and classic Corn Chowder with fresh ingredients and Mexican flavors.
Servings: 4 Small Bowls

Ingredients

  • 1-2 tbsp Avocado Oil
  • 1 White or Yellow Onion, chopped
  • 4 cloves Garlic, minced
  • 3 cups Corn
  • 3 Yukon Gold Potatoes, peeled and chopped
  • 2 cups Vegetable Broth
  • 1/4 tsp Chili Lime Seasoning
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 2 Corn Tortillas
  • 1/2 tbsp Olive Oil
  • Sour Cream optional topping
  • Pickled Onion optional topping
  • Jalapeño, thinly sliced optional topping

Instructions

  • Oil a large pot on medium heat. Once hot, add your chopped onion and minced garlic. Stir and let cook for about 2 minutes.
  • Assemble all of your seasonings (chili lime powder, cumin, paprika, sea salt, pepper) and add into the pot. Stir and let cook for about 2-3 minutes.
  • Add in the vegetable broth, potatoes, and 2 1/2 cups of corn. Stir then cover the pot. Let cook for about 15-20 minutes. The potatoes should be fork tender.
  • If you want to add crunchy tortilla crisps as a topping, start working on it now. Cut 2 corn tortillas into strips. Add to a bowl and toss with oil and a pinch of sea salt. Air fry (or bake) at 400 until crispy. They cook fast and can burn easily, so continuously check them. It usually takes about 6 minutes.
  • Remove from heat and let cool. Then use an immersion blender to blend the mixture until you're left with a smooth and creamy soup with no lumps. If you don't have an immersion blender, wait for the soup to completely cool then blend in a normal blender.
  • Once the soup is blended, you can either transfer it to meal prep jars, or serve immediately. This soup can either be 4 smaller portions or 2 larger portions.
  • Plate the soups with the optional toppings - the other 1/2 cup of corn, vegan sour cream, thinly sliced jalapeño, pickled onions, sifted paprika, and crunchy tortilla crisps.

In: Recipes, Soups, Summer · Tagged: cinco de mayo, corn, mexican, mexican corn chowder, potatoes, spring, summer

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Vegan Flautas

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I’m Annie. Vegan content creator, recipe developer, and food photographer based in Miami.

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Vegan “Beef” Lasagna

Fall, Main Dishes, Pizza & Pasta, Recipes, Winter · September 12, 2023

Vegan “Beef” Lasagna

If you’re looking for cozy meals to make this season, look no further than this hearty Vegan Beef Lasagna. Between layers of lasagna noodles is a rich, meaty marinara and flavorful vegan cheese that will melt in your mouth. Each bite of this classic Italian dish made vegan packs a punch!

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  • Recipes
  • Salads & Bowls
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HIGH PROTEIN VEGAN BOWL 🌱 recipe ⬇️ If yo HIGH PROTEIN VEGAN BOWL 🌱 recipe ⬇️ 

If you’re looking to add more protein into your diet via plants, simple is best. This Tempeh / Edamame / Furikake rice bowl packs in 42 grams of protein! Every bite is absolutely delicious and it couldn’t be easier to make & meal prep. Here’s how ⬇️ 

Cook brown rice in a rice cooker or stove pot. Add 1 cup to your bowl and top with furikake.

Thinly slice a block of tempeh and toss with 2 tbsp tamari and avocado oil spray. Spray more oil onto a pan and once hot, add the tempeh strips. Cook on medium for a few minutes on each side or until golden brown. Add 1/2 the strips to your bowl.

Add frozen edamame beans to boiling water and cook for about 4-5 minutes. Add 2/3 cup to your bowl.

Reserve leftovers for meal prep and enjoy!

#highprotein #veganprotein #healthyrecipes
AUTUMN PASTA SALAD 🥗 recipe ⬇️ Nothing ma AUTUMN PASTA SALAD 🥗 recipe ⬇️ 

Nothing makes me feel more nourished than a big, cozy, pasta salad. This one is more salad than pasta, but feels SO cozy and utilizes the yummiest autumn ingredients.

Here’s how to make 3 large portions ⬇️ 

INGREDIENTS:
3-4 cups curly kale
3 cups lentil or chickpea protein pasta
3/4 cup butternut squash, cubed
3/4 cup fuji apple, chopped
3 tbsp raisins
3 tbsp squash seeds (take directly from the squash)

*if you want to add protein, I recommend @fieldroast vegan sausage. 1/2 sausage chopped and sautéed should be enough per portion!

Dressing per serving:
1 tbsp tahini
1 tsp Dijon mustard
1 tsp turmeric
1/2 tsp sea salt
3 tbsp water

INSTRUCTIONS:
1. Preheat oven to 400 degrees. Chop your butternut squash down the middle. Wrap one in foil and store in the fridge. Peel the other half, scoop out the seeds and set aside, then chop into cubes. 

2. Rinse the seeds well removing any orange flesh and set aside.

3. Add the cubed butternut squash to a parchment lined baking tray and drizzle with olive oil and salt & pepper. Toss then bake for 35 minutes. When they’re done, remove and add in the washed seeds. Bake until toasty - the time really varies on your particular oven but it doesn’t take long. Keep an eye on them to avoid burning.

4. Bring a pot of salted water to a boil. Meanwhile, chop an apple into small diced bits and set aside. When the water is boiling add in the pasta. Cook until just tender then rinse with cold water to immediately cool down. 

5. Remove the kale leaves from the thick stems and clean/spin in a salad spinner. Use your hands to massage the leaves well.

6. Grab 3 glass jars and start adding your ingredients. Add the dressing ingredients first and whisk to combine.

5. Top with the kale and use your hands to firmly press down. Follow with the pasta, squash, apples, seeds, and raisins. Repeat with the other portions. Save any leftovers in Tupperware and enjoy as a side with your favorite vegan protein. 

6. Wait until the salads are completely cool then close and store in the fridge. When ready to eat, shake the jar well then pour into a large serving bowl. Enjoy within 2-3 days.

#healthyfood #saladrecipe
Fruity melon smoothie 🥕🍈🍊 It’s the last Fruity melon smoothie 🥕🍈🍊 It’s the last day of summer and I’m ending with one of my favorite tropical smoothies. It’s loaded with immune boosting ingredients that keep you healthy (and taste so good.)

This smoothie is sort of like an orange julius with a punch from the turmeric/ginger combo. Here’s how to make ⬇️ 

To a blender add:
2 medium sized carrots
2 cups cantaloupe
1 cup mango
1 large orange, peeled
1 thumbnail ginger
1 thumbnail turmeric
1/4 tsp black pepper
300ml filtered water

Blend and divide between 2 smoothie glasses (or enjoy all to yourself!) 

#healthyrecipes #smoothierecipes
CARROT CAKE OVERNIGHT OATS 🥕 recipe ⬇️ Ge CARROT CAKE OVERNIGHT OATS 🥕 recipe ⬇️ 

Getting in the mood for fall with this cozy, high protein carrot cake overnight oats. It takes 5 minutes to prepare and is really the best way to start your day! Here’s how ⬇️ 

To tupperware add:
2 tbsp vanilla yogurt
2 tbsp pumpkin puree
1 tbsp maple syrup
2 cups plant based milk
1 cup rolled oats
1 scoop protein powder
1/2 tsp nutmeg
1 tsp cinnamon
1 grated carrot

Let sit overnight (or at least a few hours) and serve with whatever toppings you’d like! This recipe makes about 3-4 servings.

#healthybreakfast #veganprotein #overnightoats
NO BOIL BUTTERNUT SQUASH BAKED MAC AND CHEESE 🧀 NO BOIL BUTTERNUT SQUASH BAKED MAC AND CHEESE 🧀 recipe ⬇️ 

Such a mouthful but had to include all the buzzwords for this truly iconic Mac and Cheese! It’s no boil which means you don’t have to do ANY annoying prep boiling the pasta and veggies. So few dishes to wash!

You literally blend the raw butternut squash and potatoes and pour it onto uncooked pasta then bake. The oven does all the work for you! So convenient and SO DELICIOUS. I meal prepped this batch and it held its moisture really well, so make a batch for yourself and enjoy throughout the week! Or of course save and bring a batch to your thanksgiving dinner 🦃 

Here’s how to make 1 batch which is about 8 servings:

INGREDIENTS:
1/2 butternut squash, peeled and chopped (530g)
1 russet potato, peeled and chopped (300g)
1/4 cup tahini
3 cloves garlic
1/2 cup nutritional yeast
2 tsp sea salt
2.5 cups filtered water
2 cups soy milk
1/2 lemon, juice from
16oz elbow pasta
1 cup Panko breadcrumbs
2 tbsp butter
chopped rosemary (topping)

INSTRUCTIONS
1. Preheat the oven to 350 degrees. Peel and chop your butternut squash and potato.

2. Add the potato and butternut to a large high speed blender along with the tahini, garlic, nutritional yeast, salt, milk, and water. You’ll be using a lot of liquid so make sure to use a big cup OR blend in 2 rounds. I used a vitamix 8 cup and it just barely fit. 

3. Blend until smooth. Grease a 9x13 or 9x14 baking dish and add in the uncooked pasta. Top with the sauce and squeeze in half the lemon. Stir and cover with foil. Bake for 40 minutes.

4. While the pasta is cooking prep the breadcrumbs. Add softened vegan butter to a dish along with the breadcrumbs and toss to combine. 

5. Once the 40 min are up, remove the mac and cheese from the oven and remove the foil. Add the breadcrumbs in an even layer. Switch the oven to broil.

6. Add the uncovered mac and cheese back into the oven and remove once the top browns. For me this took just under 1 minute, so don’t go far or it’ll burn.

7. Remove from the oven and top with chopped rosemary. Enjoy immediately or save in meal prep containers for about a week.

#bakedmacandcheese #noboilmacandcheese #butternutsquash
CINNAMON CHAI PROTEIN SMOOTHIE 🍂 recipe ⬇️ CINNAMON CHAI PROTEIN SMOOTHIE 🍂 recipe ⬇️ 

I used my favorite chai from @chamberlaincoffee to make the most delish smoothie for fall. Their chai already has a delicious flavor but I paired it with cinnamon, vanilla, cardamom, and dates for an extra punch of flavor. It gives you sustained energy and a really solid amount of protein.

Here’s how to make 2 smoothies⬇️ 

Blend:
2 frozen bananas
2 dates
4 scoops vegan protein powder @sproutliving 
2 tsp chai powder @chamberlaincoffee 
1/2 tsp cinnamon
1/2 tsp cardamom
2 tsp vanilla
6 ice cubes
1.5 cups soy milk (I love the brand Edensoy)

Divide between 2 smoothies and optionally top with granola. Enjoy!

#healthyrecipes #proteinsmoothie
MEXICAN FRUIT SALAD 🍉🥭🍈 recipe ⬇️ M MEXICAN FRUIT SALAD 🍉🥭🍈 recipe ⬇️ 

My favorite healthy snack - it’s refreshing, quick, and can be customized however you’d like. Here’s how ⬇️ 

Chop up your favorite fruits (here I did melon balls, diced mango, and watermelon) and toss in a healthy squeeze of lime juice. Top with tajin and enjoy!

Note - if you’re prepping these in advance, don’t add the lime and tajin until ready to eat.

#mexicanfruitsalad #fruitsalad #healthyrecipes
PUMPKIN PIE CHIA PUDDING 🎃 recipe ⬇️ I lo PUMPKIN PIE CHIA PUDDING 🎃 recipe ⬇️ 

I love chia pudding - it’s such an easy and healthy breakfast that fills me up and keeps me full. Here’s how to make this autumn themed chia pudding ⬇️ 

To a jar add:
1/2 cup vegan yogurt (I used @kitehillfoods protein yogurt)
1/4 cup pumpkin puree
1 cup soy milk
1 tbsp maple syrup
1/4 cup chia seeds
1/2 tsp cinnamon

Stir, cover, and let chill in the fridge overnight (or for at least a few hours.)

Remove, serve yourself about 1/3 or 1/4 of the mixture, and add toppings of choice. I added vegan whipped cream and sifted cinnamon.

#chiapudding #heathybreakfast
CARROT & SWEET POTATO GINGER SOUP🥕🍠🫚 reci CARROT & SWEET POTATO GINGER SOUP🥕🍠🫚 recipe⬇️ 

Soup season is here finally🥹 This is one of my favorite cozy soup recipes. It’s packed with veggies, flavor, and a great source of nutrients like vitamin A. This soup makes 3 healthy portions - it’s very filling on it’s own with the toppings but feel free to serve it with your favorite protein source. Happy cooking 🍲 

RECIPE ⬇️ 

Ingredients:
Olive oil drizzle
1 white onion, diced
4 cloves garlic
1 inch ginger, chopped (no need to peel, just wash well)
1 lb carrots, peeled and chopped
1 sweet potato, peeled and chopped
3 cups vegetable broth
1 cup full fat coconut milk
1 tsp sea salt
coconut milk drizzle, topping
chopped chives, topping
flaky sea salt, topping
cracked black pepper, topping
roasted & salted pepitas, topping 

Instructions:
01 Add evoo to a pot on low medium heat. After a min or so add the chopped onion, minced garlic, and chopped ginger. 

02 After a minute, add the peeled and chopped carrots, sweet potato, and veg broth. Simmer for 20 min or until the carrots and sweet potato are tender.

03 Let cool then transfer to a blender along with the coconut milk and sea salt. Blend until smooth and creamy.

04 Divide between 3 or 4 portions and top with a drizzle of coconut milk, chopped chives, pepitas, flaky sea salt, and black pepper. Enjoy!

#soupseason #healthyrecipes
FIREBALL SHOTS 🔥 recipe ⬇️ Flu season is FIREBALL SHOTS 🔥 recipe ⬇️ 

Flu season is here, and if you want to avoid getting sick you’ll need to make sure your immune system is strong. These fireball shots are ULTRA strong and work to both prevent and shorten sickness.

I really can’t stress how strong they are, so don’t take them every single day. I like to take them the 3-4 days before and after travel & sporadically throughout the season. I recommend freezing leftovers right away to keep the nutrients in tact, but these shots will last about a week! If you’re making for 2 people you shouldn’t have leftovers.

RECIPE ⬇️ 

To a blender add:
3 pieces of ginger
3 pieces of turmeric
1 lemon
1 tsp cayenne
1/4 tsp black pepper
1/2 cup apple cider vinegar
500ml coconut water (or filtered water)

Blend until fully combined then pour through a mesh colander or nut milk bag to separate the liquid from the pulp. Divide the liquid between shot glasses (the ones used are linked in my amazon storefront) and enjoy within a week. 

If you’re only making these for yourself, save leftovers in the freezer in ice cube molds.

#immunityshot #healthyrecipes #fireball
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