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Affordable Plant-based Supper Ideas

4 June 2018

Plant-based

Nature’s Choice shares 2 plant-based supper ideas that are packed with nutrients. These supper ideas include our lemon-parsley bean salad with baked pita chips & our coriander-pumpkin seeds pesto with squash ribbons & fettuccine.

Lemon-parsley-bean-salad

AuthorNature's ChoiceCategoryDifficultyIntermediate

Lemon-parsley bean salad is a perfect winter salad. However, it can also be served cold during warm seasons. It is super-packed with protein to boost the immune system and full of flavour. It is also a vegan and gluten-free salad. All the more reason Nature’s Choice is sharing this recipe.

Ingredients
 3 cups Cooked Kidney Beans
 1 ½ cups Nature's Choice Chickpeas (Cooked)
 ¾ cup Fresh Parsley (Chopped)
 ¼ cup Olive Oil
 ¼ cup Lemon Juice
 1 Red Onion
 1 Cucumber (Diced)
 2 sticks Celery (Sliced)
 1 tbsp Fresh Dill or Mint (Chopped)
 3 Cloves Garlic (Minced)
 ¾ tsp Nature's Choice Fine Sea Salt
 1 pinch Red Pepper Flakes

Method
1

In a bowl, mix the kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint).

Dressing
2

Whisk the olive oil, lemon juice, salt, garlic and pepper flakes together. Add the mixture to the bean and vegetable mixture. Serve immediately.

 

Ingredients

Ingredients
 3 cups Cooked Kidney Beans
 1 ½ cups Nature's Choice Chickpeas (Cooked)
 ¾ cup Fresh Parsley (Chopped)
 ¼ cup Olive Oil
 ¼ cup Lemon Juice
 1 Red Onion
 1 Cucumber (Diced)
 2 sticks Celery (Sliced)
 1 tbsp Fresh Dill or Mint (Chopped)
 3 Cloves Garlic (Minced)
 ¾ tsp Nature's Choice Fine Sea Salt
 1 pinch Red Pepper Flakes

Directions

Method
1

In a bowl, mix the kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint).

Dressing
2

Whisk the olive oil, lemon juice, salt, garlic and pepper flakes together. Add the mixture to the bean and vegetable mixture. Serve immediately.

Lemon-Parsley Bean Salad

 

Pumpkin-pesto-Fettuccine

AuthorNature's ChoiceCategoryDifficultyIntermediate

Nature’s Choice shares this delicious Coriander-Pumpkin Seed Pesto with Squash Ribbons and Fettuccine which is 100 percent vegan and gluten-free. This dish is high in protein, very nutritious, flavour packed, affordable and easy to cook for the whole family.

Ingredients
Coriander and Pumpkin Seeds Pesto
  cup Nature’s Choice Pumpkin Seeds
 1 cup Fresh Coriander (Chopped)
 2 tsp seeded and roughly chopped Jalapeño
 2 Garlic Cloves (Chopped)
 ½ tsp Nature’s Choice Fine Himalayan Salt
  cup Extra Virgin Olive Oil
 1 Lime, Juiced - can use lemon
Pasta and Squash Ribbons
 225 g Nature’s Choice Fettuccine (Gluten Free)
 2 small Baby Marrows, chopped
 1 Yellow Gem Squash,peeled

Method
1

Lightly toast the pumpkin seeds in a pan over low heat for five minutes, tossing frequently, until fragrant. Transfer the pumpkin seeds to a bowl to cool off a bit.

2

Use a grater to grate the squash lengthwise, one side at a time (stop once you get to the seeded part, then turn the squash to work on the next side).

3

Bring a large pot of salted water to a boil, and cook fettuccine until al dente. Drain and set aside.

4

In a blender, combine the coriander, jalapeño, garlic, lime juice, fine Himalayan salt and cooled pumpkin seeds. While running the blender, drizzle in the olive oil.

5

Toss the cooked pasta and gem squash with the pesto and serve.

 

Ingredients

Ingredients
Coriander and Pumpkin Seeds Pesto
  cup Nature’s Choice Pumpkin Seeds
 1 cup Fresh Coriander (Chopped)
 2 tsp seeded and roughly chopped Jalapeño
 2 Garlic Cloves (Chopped)
 ½ tsp Nature’s Choice Fine Himalayan Salt
  cup Extra Virgin Olive Oil
 1 Lime, Juiced - can use lemon
Pasta and Squash Ribbons
 225 g Nature’s Choice Fettuccine (Gluten Free)
 2 small Baby Marrows, chopped
 1 Yellow Gem Squash,peeled

Directions

Method
1

Lightly toast the pumpkin seeds in a pan over low heat for five minutes, tossing frequently, until fragrant. Transfer the pumpkin seeds to a bowl to cool off a bit.

2

Use a grater to grate the squash lengthwise, one side at a time (stop once you get to the seeded part, then turn the squash to work on the next side).

3

Bring a large pot of salted water to a boil, and cook fettuccine until al dente. Drain and set aside.

4

In a blender, combine the coriander, jalapeño, garlic, lime juice, fine Himalayan salt and cooled pumpkin seeds. While running the blender, drizzle in the olive oil.

5

Toss the cooked pasta and gem squash with the pesto and serve.

Coriander-Pumpkin Seed Pesto with Squash Ribbons and Fettuccine

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