It’s Earth Month and we are sharing some of our favourite healthy, plant-based, and EASY recipes with you!

Moroccan Chick Pea Bowl (pictured above!)

3-6 cloves of garlic, diced

1 small onion, diced

2 tbsp olive oil

2 tsp cumin

1/4 – 1/2 tsp cayenne or chili powder

2 tsp cinnamon

2 cup prepared chickpeas, or 1 can, rinsed

5 diced tomatoes, or 1 can with liquid

1 bunch kale with spines removed

1 cup cooked basmati rice

Cooking instructions:

Sautee garlic and onion in oil with spices until garlic has softened and onion has gone translucent.

Add chickpeas, tomatoes and kale and simmer on low until kale has turned bright green.

Salt + pepper to taste.

Serve on top rice.

 

(Image via: http://wishfulchef.com)

Lentils + Rice

3-6 cloves of garlic, diced

1 small onion, diced

2 tbsp olive oil

2 tsp cumin

2 tsp corriander

1 tsp allspice

2 cups prepared lentils, or 1 can, rinsed

3 cups shredded spinach

1 cup cooked basmati rice

Cooking instructions:

Sautee garlic and onion in oil with spices until garlic has softened and onion has gone translucent. Add lentils and sautee for 5 minutes. Add spinach and sautee until spinach turns bright green.

Salt + pepper to tase.

Serve on top rice.

(Image via https://veganheaven.org)

Tofu Scramble

1 block medium-firm tofu

2 tbsp olive oil

3 cloves garlic, diced

1/2 small onion, diced

1 cup mushrooms, diced

1/2 cup nutritional yeast

sprinkle of rosemary

1/4 tsp basil

2 cups shredded spinach

1 tomato, cut into wedges

Cooking instructions:

Sautee garlic, onion and mushrooms in oil with spices until garlic has softened and onion has gone translucent. Add tofu and sautee for 5 minutes. While tofu is still releasing water, add nutritional yeast and herbs. Once water starts to evaporate, add spinach and sautee until spinach turns bright green.

Salt + pepper to taste.

Top with tomato wedges.