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 DAYS OF GREEN PLANTPURE • RECIPES

FROM

COMMUNITIES OUR

COMMUNITY

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• TABLE

OF

CONTENTS •

03

Pad Thai by Kim Campbell

05

Greens 'n Beans Stew by Ronna Corlin

07

Roasted Kale Salad by Jasmine Briones

09

Savory Muffins by Kari Roth

10

Spinach Wraps by Megan Kasten

12

Breakfast Salad by Shellise Martin

13

Cabbage, Kale & Orange Slaw with Ginger Lime Dressing by Andrea Pixley

15

Sweet Tahini Dressing by Kim Campbell

16

Buddha Bowl by Kim Campbell

18

Caesar Dressing by Kim Campbell

19

Roasted Sweet Potato Kale Salad by Kim Campbell

21

Potato Zuppa by Valerie Scrafford

23

Smoke & Spice Sauteed Greens with Mushrooms by Valerie Scrafford

BY KIM CAMPBELL

Pad Thai

Noodles and Vegetables 6 ounces extra-firm tofu 6 to 8 ounces brown rice noodles 1 medium carrot, peeled and julienned

Yields: 4 to 6 servings Prep Time: 25 minutes Cook Time: 30 minutes Most restaurants serve pad thai with an oil-based fish sauce. My version is oil-free and plant- based but still boasts that delicious combination of sweet, sour, and spicy flavors.

1 red bell pepper, seeded and sliced

½

red onion, sliced

3 cups chopped broccoli florets 1 cup shredded cabbage 2 cups chopped spinach 1 cup fresh mung bean sprouts 4 to 6 green onions, chopped 3 to 5 garlic cloves, minced

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Pad Thai

BY KIM CAMPBELL

Sauce

1. Preheat the oven to 400°F. Line a

 2 garlic cloves, peeled

baking sheet with parchment paper.

 1 teaspoon grated fresh ginger

 2. Combine all the sauce ingredients in

 1/4 cup water

a blender and blend until smooth and

 3 tablespoons low-sodium tamari

creamy.

 2 tablespoons pure maple syrup

 3. Cut the tofu into 1-inch cubes and

 1 tablespoon rice vinegar

arrange them in a single layer on the

 1 tablespoon tahini

prepared baking sheet. Brush the tofu

 1 tablespoon lime juice

thoroughly with the sauce (reserve the

 1 teaspoon tamarind paste

remaining sauce for the vegetables).

1 teaspoon sriracha

Bake until golden, 15 to 20 minutes.

 2 teaspoons cornstarch 

 4. While the tofu is baking, cook the rice noodles according to the package

Toppings

instructions. Drain and set aside.

 

½

cup chopped peanuts

 5. In a nonstick skillet over medium-high

 

½

cup chopped fresh cilantro

heat, sauté the carrot, bell pepper, red

 1 lime, cut into wedges (optional) 

onion, broccoli, cabbage, spinach, sprouts, green onions, and garlic in a

Kim’s Hints:

small amount of water until the broccoli

• Don’t hesitate to try different veggies in this

is bright and tender, about 5 to 8

dish. I like the variety and color of the ones I

minutes. Add the reserved sauce and

use here, but you can choose your own

continue cooking until the sauce

favorites.

thickens, about 3 minutes.

• Tamarind paste (a sticky sour fruit paste) can

 6. In a large serving bowl, toss the

be found in the Asian section of most large

pasta, tofu, and vegetables together.

supermarkets; Whole Foods Market carries this

Garnish with the peanuts and cilantro

product as well. But if you can’t find it, you can

and serve with the lime wedges, if

substitute 1 pitted date. 

desired.

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BY RONNA CORLIN

Greens 'n Beans Stew Beans and greens are a power couple. Whether paired in a soup, an oil-free stir-fry or in this recipe for vegetarian stew, recent research indicates these nutritional giants can be counted among the most powerful anticancer and immune system enhancing foods. They are included on Dr. Joel Fuhrman’s short list using the acronym GBOMBS - greens, beans, onions, mushrooms, berries and seeds!

Ingredients 1 big bunch of Rainbow Chard, large stems diced and set aside, and leaves cut crosswise into approx. 2-inch strips 1 can of organic cannelloni (white) beans, rinsed (Trader Joe's were used in this recipe.)

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BY RONNA CORLIN

Greens 'n Beans Stew

Ingredients, Cont.'d

3. Heat pan again with sliced garlic and

1/8 vegetable broth

crushed red pepper. Shake pan and

1/8 cup water

lightly sear the garlic. Add  vegetable

1 small yellow onion

broth and simmer. Add tomatoes or

1/4 teaspoon crushed red pepper

tomato sauce and bring to a boil. Add

1 cup canned, chopped tomatoes or 1 cup of

the greens and simmer for 5-6 minutes

oil-free tomato sauce (Engine 2 Plant-Strong

until tender. Add beans and simmer

Pasta Sauce - Red Bell Pepper Marinara -

another two minutes. Season very lightly

great low-sodium, no-sugar option!)

with coarse salt. The mixture becomes

Garnish: Nutritional yeast and toasted,

stew-like. If you turn off heat after

chopped walnuts

cooking and allow mixture to sit, it should form a ragout (stew).

Method

4. Serve in a low-rimmed bowl and

1. Toast 1 cup walnuts on a lined baking sheet

garnish with nutritional yeast and

at 350 degrees for a minute or two. Keep in a

walnuts.

jar for future use. 2. Water sautée onion: Start by heating an unoiled non-stick pan. Drop chopped onions into pan when pan is searing hot. Onions will sizzle. At moderate heat, shake pan and allow the liquid in the onions to escape and sweat the onions. Add just enough water so onions absorb the water and continue to caramelize. Turn off heat and remove onions from pan, to a small bowl.

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BY JASMINE BRIONES

Roasted Kale Salad

Roasted kale 15-20 lacinato kale leaves, stems removed + roughly chopped 2 tablespoons apple cider vinegar 2 tablespoons vegetable broth 2 tablespoons nutritional yeast

If you can’t stand the flavor of raw kale, try seasoning it and roasting before you toss it into a salad! It is easier to chew and more palatable when cooked, and it is an easier way to get in your greens.

2 cloves of garlic, minced 1/4 tsp smoked paprika Salt and pepper to taste

Salad 1/3 cup diced tomato, diced 1/3 cup sliced cucumber

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BY JASMINE BRIONES

Roasted Kale Salad

Salad, Cont.'d

Dressing: Whisk the hummus together

1/3 cup cooked chickpeas

with water and garlic powder until

1/2 Fuji Apple, thinly sliced

smooth.

Optional: 2-3 tablespoons walnuts, roughly chopped

Assembly: Add all of the salad

(or nut of choice)

ingredients + the kale into a large bowl

Lemon wedges, to serve 

and mix until uniform, then pour over dressing as you would like to taste. Serve

Dressing

with lemon wedges and the rest of the

2 tablespoons oil free hummus, such

dressing on the side!"

as Engine 2 2-3 tablespoons water, as needed to thin into a dressing 1/4 tsp garlic powder (optional, only if hummus is plain)

Instructions For roasted kale: Preheat the oven to 400F. Whisk together all of the kale seasoning ingredients (except the kale) until smooth. Add in the kale and massage until it is evenly distributed. Spread into a single layer on 1-2 lined baking sheets and bake for 10-11 minutes, until wilted and slightly crispy. Remove from oven, let cool to room temp.

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BY KARI ROTH

Savory Muffins I love this breakfast because it's a simple, delicious way to pack a lot of flavorful greens into my morning meal. It's quick to make and so satisfying. Ingredients Ezekiel English Muffin 2 cups spinach Nutritional yeast Nut cheese Toasted hemp seeds 

Directions While your muffin is toasting, dry sautée (no oil) the spinach. Then add your favorite plant-based or nut cheese (I used Kite Hill Chive Cream Cheese) and nutritional yeast, and top with some toasted hemp seeds.

Top on your English muffins and enjoy!

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BY MEGAN KASTEN

Spinach Wraps

Ingredients 4 handfuls of spinach 3 tablespoons of water 1 cup whole wheat flour 1 cup white wheat flour 3/4-1 cup warmed non-dairy milk (see note)

Spinach wraps sound so healthy until you look at the ingredients of store bought green tortillas, and then realize you cannot even pronounce some of the ingredients. Not to mention the oil, sodium, and sometimes added sugar. So here's a better alternative!

Directions Add 4 handfuls of spinach and a few tbsps of water to a non-stick pan on medium heat. Cover and allow spinach to wilt for about 5 minutes. Then blend until smooth (you can use almost any size/type of blender).

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BY MEGAN KASTEN

Spinach Wraps

Add flours to a food processor and pulse to mix

Then flip again for up to 10 seconds on

(add a pinch of salt if not avoiding). Add the

each side (after the first few I only

spinach puree and pulse again. Now run the

flipped again for about 5 seconds). As

food processor and slowly add non-dairy milk

my pan got hotter the tortillas would get

through the top until a dough ball forms. You

really large bubbles. At this point I

probably won't use a full 1 cup. I used 4/5 cup

lowered the heat to medium.

as you don't want it too sticky. Note: For non-dairy milk either make your Transfer the dough to a floured surface with

own or make sure the ingredients are

whole wheat flour. I like to keep a cup of flour

simple. Such as for soy milk the

next to my work surface for when the dough

ingredients should only be soy and water.

starts sticking. Knead for about 30 seconds.

Brands of nut milks tend to have a lot of

Roll the dough into a log and divide into 7

added ingredients so make sure to read

equal sections. Flatten and form each section

the labels before using to assure your

into a disc and dust with flour on each side.

tortillas will be as healthy as possible.

Roll out each disc until thin; about 8 inches

To store place in a large plastic storage

around. Don't worry if it isn't a perfect circle.

bag (or tightly in plastic wrap) in the

None of mine were. They still work great for

fridge. Use within the week, but if they

wraps and burritos. This is where you may need

seem dry lightly dampen them and then

to add more flour to your surface as you roll to

heat briefly in the microwave or oven.

keep the dough from sticking.  In the photo I added brown rice, spiced Heat a good non-stick pan on medium-high

black beans with cumin and smoked

heat. Make sure it's hot before adding the

paprika, wilted kale, roasted corn,

tortilla. If it's not hot enough the tortillas will

cilantro, and grape tomatoes. Have fun

come out dry and brittle. Heat for 30 seconds

with adding your own healthy ingredients

on each side.

and enjoy eating burritos guilt-free!

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BY SHELLISE MARTIN

Breakfast Salad Start your day off right with this healthy blend of greens, berries and oats.

Ingredients 2 tbs chia or ground flax 1/4 cup uncooked old-fashioned oats 1 tbs raw walnuts 2 tbs raisins 1/3 cup plant milk 1 mashed banana 5 strawberries 1/2 tsp cinnamon 1 handful spinach

Directions 1. Mix all ingredients except spinach together. 2. Set aside for 10 minutes or until oats are soft. 3. Add spinach, stir, and enjoy!

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BY ANDREA PIXLEY

Cabbage, Kale, and Orange Slaw with Ginger Lime Dressing

Slaw 1 small cabbage (shredded) 1 bunch lacinato kale (thinly sliced) 4 carrots (grated) zest of 1 orange 2 oranges (peeled, sectioned, and cut into bite-sized pieces) 4 green onions (sliced) 1/2 cup dried cherries (optional)

I love this salad because it is so light and refreshing, easy to make, and

Dressing

packs a nutritional punch! Perfect for

zest and juice of 1 lime

any occasion.

1 tablespoon raw agave or honey

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BY ANDREA PIXLEY

Cabbage, Kale, and Orange Slaw with Ginger Lime Dressing

Dressing, Cont'd 1 tablespoon Nama Shoyu (or soy sauce) 1 inch piece ginger (peeled and grated)

Directions 1. Combine all slaw ingredients in a large bowl. 2. Combine all dressing ingredients in a small bowl. 3. Pour dressing over slaw mixture and toss until evenly coated. 4. Refrigerate at least 1 hour before serving.

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BY KIM CAMPBELL

Sweet Tahini Dressing Yields: 4–6 servings Prep Time: 10 minutes Cook Time: 0 minutes This mild tahini dressing has a hint of maple syrup and balsamic vinegar. Ingredients 1/4 cup tahini  1/4 cup water 1 tablespoon maple syrup 1/4 cup balsamic vinegar 3 tablespoons lemon juice 2 garlic cloves, minced 2 tablespoons fresh parsley 1 teaspoon white miso paste 1/2 teaspoon sea salt 

Directions Place all the ingredients in a blender and process until smooth. 

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BY KIM CAMPBELL

Buddha Bowl

Ingredients 1 cup quinoa 2 cups water 1 cup broccoli, cut into florets 1 1/2 cups chopped dinosaur kale 3 green onions, sliced 1/2 carrot, shredded 1 avocado, pitted and diced

Yields: 4 servings Prep Time: 15 minutes Cook Time: 20 minutes

1/2 red bell pepper, seeded and diced 1/2 cup halved cherry tomatoes

This is a simple recipe, just quinoa tossed with veggies and chickpeas. The sauce

1 cup canned chickpeas, rinsed and drained 1/2 cup Sweet Tahini Dressing (see above)

can make or break a Buddha bowl, and this sauce is amazing!

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BY KIM CAMPBELL

Buddha Bowl

Directions 1. Rinse the quinoa, which can have a bitter taste if not rinsed thoroughly. Add the quinoa and the water to a pot, bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook until all the liquid is absorbed. 2. Lightly steam the broccoli and kale in a small amount of water until the colors are bright green. 3. Add the green onions, carrot, avocado, bell pepper, tomatoes, and chickpeas to a large mixing bowl along with the steamed kale and broccoli. Toss to combine. 4. Assemble the Buddha bowl by placing warm cooked quinoa in a bowl and tossing with veggies and chickpeas. Drizzle the tahini dressing over the top and serve. 

Kim’s Hint:

 A Buddha bowl is a versatile dish.

So, if you like, change the veggies, add baked tofu, or use any grain you prefer. 

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BY KIM CAMPBELL

Caesar Dressing A typical Caesar dressing calls for anchovies, which impart a slightly fishy flavor. I use seaweed instead, but if you don’t like seaweed, simply leave it out and sub in fresh parsley or chives. You can find a similar recipe in The

PlantPure Nation Cookbook , but this is an easier version since there is no sub-recipe for the Tofu-Cashew Mayonnaise. Ingredients 2 tablespoons raw cashews  4 ounces extra-firm tofu 1/3 

½

½

nori sheet, torn in small pieces

cup water

 2 tablespoons apple cider vinegar  1 tablespoon low-sodium tamari  2 teaspoons lemon juice  2 teaspoons Dijon mustard  2 teaspoons pure maple syrup  1 teaspoon nutritional yeast flakes 1 teaspoon garlic powder 

Combine all the ingredients in a highpowered blender and process until smooth. Store in an airtight container in the refrigerator for up to a week. 

BY KIM CAMPBELL

Roasted Sweet Potato Kale Salad

Ingredients 1 medium sweet potato, peeled and diced (

¾-

inch cubes)

½

teaspoon dried rosemary

1/4 teaspoon dried thyme Sea salt Black pepper

Yields: 4 servings Prep Time: 20 minutes

1 bunch kale

Cook Time: 35 minute

1 small red onion, thinly sliced

s I love a Caesar salad, and this one is delicious. Often the best part of a Caesar salad is the croutons, but roasted sweet

1/4 to

½

cup Caesar Dressing (see above) 

1/4 cup raw sunflower seeds 1/4 cup dried cranberries 

potatoes make a fabulous stand-in. NOMADIC

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BY KIM CAMPBELL

Roasted Sweet Potato Kale Salad

Directions

Kim’s Hint:

1. Preheat the oven to 400°F. Line a rimmed

can substitute a mix of greens and

baking sheet with parchment paper.

romaine lettuce. 

If you are not a kale fan, you

2. Toss the sweet potatoes with the rosemary, thyme, and a pinch each of salt and pepper. Spread out the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Roast the sweet potatoes for about 35 minutes, until they are just barely golden brown on the edges. 3. Strip the kale leaves from their stems. Take a handful of leaves at a time and slice them into thin strips. 4. Combine the kale and onion in a salad bowl. Add 2 tablespoons of the dressing and toss to coat. (You can also massage the dressing into the kale with your fingers for a softer texture.) Add more dressing as needed, depending on the size of the kale bunch you started with and how much dressing you like. 5. Pile the roasted sweet potatoes on top of the dressed kale leaves. Top with the sunflower seeds and cranberries. Serve immediately or refrigerate until ready to eat.

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BY VALERIE SCRAFFORD

Potato Zuppa  I served this recipe at a retreat with all meat eaters. It’s a very simple, quick to put together recipe. There wasn’t any left and they all loved it!

Ingredients 1 cup bulgar 2 tsp red pepper flakes 1

½

½

tsp garlic powder

tsp ground white pepper

2 cups water     2 tsp fennel seed 1 onion, diced 1-4 cloves garlic, as needed 8 golden potatoes, sliced in half moons 6 cups water (add more as needed) 1 box Kitchen Basics Vegetable Broth (or other no oil, no salt brand) 2 cups organic Soy Milk (I make sure soy is the only ingredient) 1 bunch Kale, deveined and sliced

BY VALERIE SCRAFFORD

Potato Zuppa

Directions In a small saucepan, add 2 cups water, 1 cup bulgar, 2 tsp. red pepper flakes, 2 tsp fennel seed, 1 tsp garlic,

½

tsp. white pepper. (Add

less red pepper flake if you do not like spice, I like fennel, but you can reduce that too if you like to 1 tsp). Bring to a boil. Cover and turn down to a simmer for 12-15 minutes.

Meanwhile, dice 1 onion and saute in soup pot or instant pot with a TBSP of water until soft, add 1 minced garlic clove and continue sautéing until onions are just slightly golden. Scrub and slice 8 golden potatoes into half moons. Add sliced potatoes to your pot with 6 cups water and 4 cups (1 box) Kitchen Basics Vegetable Broth (no oil and no sodium).  Set instant pot to manual for 2 minutes. Cover and seal or if using stock pot, bring to a boil and simmer until potatoes are tender.  Add soy milk.

Wash, devein and slice 1 bunch of kale (spinach may be substituted). Add to soup. Add about half of the cooked bulgar mixture to the soup mix. You may add it all if you like it “meaty.” Cook about 5 minutes. Serve & Enjoy!

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BY VALERIE SCRAFFORD

Smoke & Spice Sautéed Greens with Mushrooms

Ingredients 10 oz. collard greens cut into 1

½

inch wide

pieces 3 cloves fresh garlic, minced

½

medium white onion, diced

½

cup Kitchen Basics Vegetable Broth (or other

no oil,  no salt brand) 4 medium Crimini mushrooms, and 4 medium white mushrooms, cut in half and sliced

Adapted from a recipe by Jamie Aquino ([email protected])

Liquid seasoning:

FB: Aquino Kusina

¼

tsp black pepper

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BY VALERIE SCRAFFORD

Smoke & Spice Sautéed Greens with Mushrooms

Liquid seasoning, cont'd I

¼

While greens are cooking, in another

tsp smoked paprika

skillet, sauté 4 medium Crimini mushrooms,

1 tsp sweetener of choice

and 4 medium white mushrooms, cut in

1 tsp hickory liquid smoke

half and sliced. While mushrooms are

½

cooking, combine the following liquid

tsp molasses

3/8 tsp sea salt

seasoning. Add to sautéed mushrooms, 1

¼

TBSP at a time, allow to absorb/evaporate

cup hot water 

before adding next TBSP. Do not add large

Directions

amounts at once, as they will turn your

Preheat a large skillet over medium heat. Add

mushrooms rubbery. Add mushrooms to

½

greens, folding in well to combine.

medium white onion, diced. Sauté until onion

is tender, adding 1 TBSP of water as needed to

Delicious!

keep from sticking. Add 3 cloves fresh garlic, minced. Cook 1 minute. Add in greens, folding them into the sautéed onion and garlic.

Add

½

cup Kitchen Basics Vegetable Broth (or

other no oil,  no salt brand) to greens. Cook greens until tender, but still bright green, tossing as needed and adding more vegetable broth or water to keep them from sticking to the pan. At the end, turn up heat to help evaporate any excess liquid.

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