Healthy vegan recipes on video.

Using ginger in healthy vegan recipes is a nice change from the garlic we usually use, and it has lots of nutritional value as well. It boosts HDL (good) and lowers LDL (bad) cholesterol and is anti-inflammatory, which helps arthritis sufferers.

Prep Time: 10 min. Cooking time: 20 min. (plus 2 hours for dried chickpeas)
Time from start to eating: 30 min. (or 2:30)
Makes enough for 4.

Healthy Vegan Ginger Chickpeas Ingredients

• 1 onion, diced
• 1 tsp sesame oil (untoasted – or olive oil)
• 1-inch piece ginger, minced
• 1 cup green peas, fresh or frozen
• 1 14oz can chickpeas OR ½ cup dry chickpeas
• 1 Tbsp tamari (or soy sauce)
• Large bunch bok choy, chopped

Healthy Vegan Ginger Chickpeas Directions

1. If you are using dried chickpeas in your healthy vegan recipes, they must be fully cooked before you begin. Chickpeas must be soaked overnight with lots of water. There is also a quick-soak method – put the beans in a pot with plenty of water, boil for 30 minutes, then remove from the heat and let them soak for 30 minutes or more. Be sure to drain the soaking water since it contains some of the gas-producing power of the beans.
2. Add enough water to cover them by 2 inches, then gently boil them with NO salt. You can add a bit of kombu (seaweed) to the cooking water while they boil for improved digestibility. Chickpeas will take about 2 hours to cook. If you are using canned, look for a can that does not have any salt listed in the ingredients. Some varieties are actually cooked with kombu, which is ideal. Be sure to rinse and drain the beans before using them.
3. Heat a large pan to medium-high and saute the onion in the sesame oil. Add the ginger once the onion has softened, and allow it to soften for a milder flavor. Add the peas and the cooked chickpeas, then the tamari and stir to combine everything.
4. Add the bok choy and stir to allow it to wilt with the heat and the steam. I hope you enjoy the latest of my healthy vegan recipes.

Avocado pasta is amazing! I love the taste of fresh garlic in my healthy vegan recipes, and here it livens up some whole grain penne pasta. Fresh herbs are loaded with antioxidants and other nutrients, so they add more than just flavor to your meal.

Top it off with some avocado, which is full of nutrients including healthy monounsaturated fat. Remember that your body does need some fat, and fresh avocado is one of the best ways to get it!

Prep Time: 10 min. Cooking time: 20 min.
Time from start to eating: 30 min.
Makes enough avocado pasta for 2.

Healthy Vegan Avocado Pasta Ingredients

• ½ package (223g) kamut penne, or any other whole grain pasta
• 2 Tbsp olive oil
• 1 lime, zested and juiced
• 2 Tbsp fresh mint, chopped
• 2 Tbsp fresh chives or green onion, chopped
• 2 cloves garlic, pressed
• 1 Tbsp nutritional yeast (optional)
• pinch salt & pepper
• 1 cup sprouts (or a leafy green)
• 1 avocado, sliced

Healthy Vegan Avocado Pasta Directions

1. To make this avocado pasta, start a pot of lightly salted water boiling, and add the pasta. For brown rice or corn pastas, they cook best if they are added before the water gets to a full boil. When the water reaches the full boil, add a bit of cool water to break the boil, repeating this process until the pasta is cooked.
2. Drain the pasta, then return it to the pot and add the seasonings and sprouts. Serve the pasta topped with sliced avocado and some freshly ground pepper. I hope you enjoy the latest of my healthy vegan recipes.

Chard is much easier to wrap than cabbage, and looks so pretty. Healthy vegan recipes with quinoa are always nice, and it does really well here with the asian flavors. This will work well with any grain though, so if you don't have quinoa you should still give it a try!

Prep Time: 10 min. Cooking time: 35 min.
Time from start to eating: 45 min.
Makes enough for 2.

Healthy Vegan Quinoa-Stuffed Chard Rolls Ingredients

• 1 cup quinoa
• 1 Tbsp tamari (soy sauce)
• 1 tsp sesame oil
• 1 tsp toasted sesame oil
• 1 inch piece ginger, grated and juiced
• 1 onion, diced
• 2 carrots, grated
• 2 zucchini, grated
• ½ cup broccoli, diced
• 1 handful fresh parsley or cilantro, minced
• ½ cup sesame seeds
• 4 large leaves of chard, collards or other green

Healthy Vegan Quinoa-Stuffed Chard Rolls Directions

1. Rinse the quinoa with water, drain, add 2 cups water for every 1 cup quinoa. Sprinkle a bit of sea salt in the water, bring it to a boil for a minute, then turn down to low and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.
2. Mix the rest of the ingredients, aside from the chard leaves, together in a large bowl. Spoon the mixture onto the chard leaves, wrap them up and put them in the oven, covered, at about 350 degrees F for 20 minutes. Serve them with an extra drizzle of tamari if you wish. I hope you enjoy the latest of my healthy vegan recipes.

Guacamole is a super-simple way to make your healthy vegan recipes more exciting. Use your guacamole as a dip for carrots, as a spread in a sandwich, as a stuffing for baked mushrooms or peppers, or just eat it with a spoon...

Prep Time: 15 min. Cooking time: 0
Time from start to eating: 15 min.
Makes enough for 2-4.

Healthy Vegan Guacamole Ingredients

• 2 ripe avocados, mashed
• 2 cloves garlic, pressed
• 1 lime, zested and juiced
• 1 tsp cumin
• pinch salt and pepper
• pinch cayenne (optional)

Healthy Vegan Guacamole Directions

1. Mash the avocados in a bowl, add the rest of the ingredients and stir to combine.
2. Some options for other additions to your guacamole are diced tomatoes, diced onion, chopped green onions or chives, lemon zest & juice rather than lime, paprika, or whatever you think would taste good! I hope you enjoy the latest of my healthy vegan recipes.

I love pasta salads, and they are really easy to make into healthy vegan recipes by using a whole grain pasta and lots of fresh veggies. The ginger-miso dressing used in this one helps to boost your body's metabolism and is really tasty too!

Prep Time: 10 min. Cooking time: 20 min.
Time from start to eating: 30 min.
Makes enough for 2.

Healthy Vegan Ginger-Miso Pasta Salad Ingredients

• ½ package whole grain pasta (whole wheat, brown rice, kamut, spelt, etc)
• 1-inch piece of ginger, grated and squeezed for juice
• 1 Tbsp miso
• 2 Tbsp brown rice or apple cider vinegar
• 2 Tbsp sesame oil (untoasted)
• 1 tsp toasted sesame oil
• pinch chile paste (optional)
• 1 cup snow peas
• 1 cup bean sprouts
• 1 red or yellow pepper, chopped
• 2 green onions, chopped
• 2 Tbsp sesame seeds

Healthy Vegan Ginger-Miso Pasta Salad Directions

1. Start by cooking the noodles in boiling, lightly salted water. You can also cook a whole grain like rice or quinoa instead of a pasta if you prefer. For brown rice or corn pastas, they cook while the water is coming to a boil rather than at a full boil, like wheat pastas. Cook them by adding cool water whenever it comes up to a rolling boil.
2. While the noodles are cooking, make the dressing by squeezing the pulp of the grated ginger to get the juice only into a large bowl. Add the miso, vinegar, oils and chile paste if you're using it. Whisk it until the miso dissolves. Add the chopped vegetables to the bowl and toss them in the dressing.
3. Once the noodles are done, drain them and add them to the bowl for a final toss along with the sesame seeds. I hope you enjoy the latest of my healthy vegan recipes.