Miso-Glazed Veggies with Rice Noodles
Warm summer evenings are the perfect time to enjoy a pasta salad made with savory vegetables – eggplant, zucchini, and spinach – and sweet, juicy nectarines marinated in a light Thai-influenced glaze over rice noodles. Easy to make and full of flavor, Miso-Glazed Veggies with Rice Noodles is a variation of the Purple Carrot’s recipe for Miso-Glazed Peaches and Eggplant with Rice Noodles and Spinach Mint Salad. Read more 
How to Make a Plant-Based Plate
When making a vegan or plant-based dinner plate, there are four things to consider: color, texture, nutrition, and flavor. Starting with color, think multi as in orange and green (although there are infinite combinations). Bright orange sweet potatoes and green broccoli florets look fantastic together.
For texture, consider mushy and crisp because a combination of textures is simply more appealing. Nuts and seeds add crunch and flavor to steamed, baked, puréed, and roasted vegetables. A well-balanced meal will contain protein, carbohydrates, and fats along with vitamins and minerals. But, the most important factor is flavor. Choose plant-based food that tantalizes your taste buds and satisfies your appetite. Know that tofu – a bland high protein soy bean based food – needs seasoning (usually a sauce). Read more
The Purple Carrot
With our plant-based recipes, you’ll soon be cooking the world’s most delicious meals-
The Purple Carrot is an economical meal service provider of delicious entrees that will rock your culinary world by providing perfectly portioned fresh seasonal ingredients along with recipes to make it easy to cook up a flavorful plant-based meal at home in 30-40 minutes.
Everything is pre-measured (including spices) and of the highest possible quality, often organic, ethically sourced and always non-GMO so that all you have to do is follow the simple instructions for a delicious meal. Read more
Polenta with Roasted Vegetables
Farmer’s Markets are brimming with the harvest of summer vegetables: zucchini, squash, onions, tomatoes, green beans, cabbage, carrots, beets, and more. With temperatures warming up, a dinner plate of fresh roasted vegetables with polenta is the perfect summer feast.
Choose 4 or 5 vegetables and grab a cast iron pan, and you’ll have the makings of a deeply satisfying meal. Fresh polenta is the perfect accompaniment to roasted vegetables but if your tastes run more towards rice, quinoa, couscous or pasta, that works, too. Read more
Hungryroot Deliciousness
Pure. Comfort. Food. Vegetable-centric foods that satisfy on every level.
Anyone who eats vegetables knows the worst part of enjoying nature’s most nutritious food group is the chopping, cutting, shredding, and for those who love vegetable noodles – spiralizing which turns nearly any vegetable into a mound of noodles (provided you have a spiralizer, time, and muscles). Read more
Pasta with Roasted Vegetable Sauce and Broccoli
If you’re longing for creamy pasta without the dairy, then Pasta with Roasted Vegetable Sauce and Broccoli is just the dish. Roasted butternut squash, sweet potatoes, onions and corn mixed with low-sodium vegetable broth and unsweetened cashew milk form the foundation of a thick sauce that goes perfectly with pasta and steamed broccoli. Read more
Green Pea Guacamole
I always love a side of guacamole with everything. ~Erin Heatherton
Rich, creamy guacamole made from a perfectly ripe avocado is the perfect topping for a veggie burger or toast, as a sandwich spread, or as a dip with tortilla chips or crackers. But if you want to ramp up the nutrition without compromising on flavor, consider making Green Pea Guacamole – an equally rich, thick, and flavorful side dish that is made with both avocado and fresh green peas. Read more
The Sweet Potato, Tofu, and Mushroom Bowl
Because you know I’m all about that bowl
‘Bout that bowl, no plate
I’m all about that bowl
‘Bout that bowl, no plate
I’m all about that bowl
“Bout that bowl, no plate
I’m all about that bowl
‘Bout that bowl…bowl…bowl…bowl
Asian Salad with Ginger Soy Vinaigrette
The Farmer’s Table restaurant in Boca Raton, Florida serves a Mandarin Chopped Salad with Ginger Soy Vinaigrette that is remarkable for its flavor, texture, and color. Filled with chopped cabbage, red bell peppers, carrots, broccoli florets, mandarin oranges, and candied cashews tossed in a Ginger Soy Vinaigrette, the Mandarin Chopped Salad is a showstopper and one of those dishes that made me wish the salad bowl was bottomless. In other words, I had to figure out how to make a version of this salad in my own kitchen. Read more
Penne Pasta With Vegetables
Looking for protein, fiber, and great flavor? Try making Penne Pasta with Vegetables, a tasty main course dish that can be made in less than 30 minutes. Simply choose your favorite penne pasta – I used TrūRoots Ancient Grain Penne Pasta, a gluten-free pasta made of all organic ingredients: brown rice, quinoa, amaranth, and corn. With 4 grams of protein and 2 grams of fiber per 2 ounce serving, this Ancient Grain Penne Pasta is wholesome and especially delicious when combined with steamed broccoli florets and stems, green zucchini, bella mushrooms, a bit of olive oil, and seasoning. Read more
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