Affordable Plant-based Supper Ideas
4 June 2018
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.
AuthorNature's ChoiceCategorySupperDifficultyIntermediateLemon-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.
In a bowl, mix the kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint).
Whisk the olive oil, lemon juice, salt, garlic and pepper flakes together. Add the mixture to the bean and vegetable mixture. Serve immediately.
Ingredients
Directions
In a bowl, mix the kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint).
Whisk the olive oil, lemon juice, salt, garlic and pepper flakes together. Add the mixture to the bean and vegetable mixture. Serve immediately.
AuthorNature's ChoiceCategoryVegetarianDifficultyIntermediateNature’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.
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.
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).
Bring a large pot of salted water to a boil, and cook fettuccine until al dente. Drain and set aside.
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.
Toss the cooked pasta and gem squash with the pesto and serve.
Ingredients
Directions
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.
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).
Bring a large pot of salted water to a boil, and cook fettuccine until al dente. Drain and set aside.
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.
Toss the cooked pasta and gem squash with the pesto and serve.
