1. Lentil soup:
- In a large pot, sauté onion, celery, and garlic until soft.
- Add lentils, vegetable broth, canned tomatoes, and some chopped kale.
- Simmer until lentils and kale are tender.
2. Grilled vegetable skewers:
- Cut up your favorite vegetables into large, bite-sized pieces and thread onto skewers.
- Brush with olive oil, sprinkle with salt and pepper, and grill until vegetables are tender and slightly charred.
3. Chickpea salad:
- In a large bowl, mix canned chickpeas, chopped cucumber, cherry tomatoes, red onion, and fresh parsley.
- Toss with olive oil and lemon juice.
4. Oven-roasted sweet potatoes:
- Preheat your oven to 425°F. Cut sweet potatoes into wedges, toss with olive oil, salt, pepper, and smoked paprika.
- Arrange in a single layer on a baking sheet and roast until tender and crispy.
5. Quinoa bowl:
- Cook quinoa according to package instructions.
- Serve in a bowl with roasted vegetables, chickpeas, and avocado slices.
- Drizzle with balsamic vinaigrette.
6. Hummus with vegetable dippers:
- Blend canned chickpeas, tahini, lemon juice, garlic, and olive oil in a food processor until smooth.
- Serve with fresh cut vegetables like carrots, celery, and bell peppers.
7. Mango salsa:
- In a bowl, mix diced mango, red onion, jalapeno, lime juice, and fresh cilantro.
- Serve as a topping for grilled fish or chicken.
8. Baked falafel:
- Blend canned chickpeas, parsley, garlic, and cumin in a food processor until smooth.
- Form into balls, place on a baking sheet, and bake at375°F until crispy.
9. Fruit salad:
- Cut up your favorite fruits like berries, pineapple, melon, and grapes.
- Serve with a dollop of non-dairy yogurt and a sprinkle of granola.
10. Roasted eggplant dip:
- Roast eggplant in the oven until tender.
- Scoop out the flesh and blend with tahini, lemon juice, garlic, and salt until smooth.
- Serve with pita chips or fresh veggies.