The Green Dish Blog

2 slices of crusty bread

Artichoke and spinach hummus

Baby spinach

Vegan ham slices

Vegan butter

Pre heat panini press. Butter both sides of each slice bread. Spread hummus onto on bread slice, add baby spinach, vegan ham slices and top with the other bread slice. Gently place the sandwich onto hot panini press and let cook for about 2 minutes, it should be golden in color. Serve hot and enjoy!

Ingredients:
4 cups cooked macaroni pasta
1 cup grapes tomatoes, cut in half
1 cup chopped broccoli florets
1 cup frozen peas and carrots, thawed
1 cup frozen corn kernels, thawed
1-2 cups vegan mayo
1 tablespoon red pepper flakes
Salt and onion powder

Directions:
In a large bowl, add cooked macaroni and all the veggies. Add vegan mayo and red pepper flakes. Season with salt and onion powder. Mix really well. Refrigerate for at least 30 minutes before serving. Enjoy!

Ingredientes:
4 xícaras de macarrão pequeno cozido
1 xícara de tomateinhos, cortados ao meio
1 xícara de floretes de brócolis picado
1 xícara de ervilha e cenoura
1 xícara de milho
1-2 xícaras maionese vegana
1 colher de sopa de pimenta calabresa
Sal e cebola em pó

Modo de preparo:
Em uma tigela grande, adicione o macarrão cozido e todos os vegetais. Adicione maionese vegana e pimenta calabresa. Tempere com sal e cebola em pó. Misture bem. Leve à geladeira por pelo menos 30 minutos antes de servir. Aproveite!

2 tablespoons coconut or avocado oil

2 cups mixed veggies (carrots, peas and corn)

1/2 block firm tofu, diced

1/3 cup soy sauce

12 oz beet noodles, cooked

3 green onions, chopped

Sesame seeds 

In a large non stick skillet, heat the coconut/avocado oil. Add the veggies and sauté until tender. Add the tofu and soy sauce, let it cook for a couple a minutes. Remove from heat. Arrange the cooked noodles in a bowl, add the hot tofu and veggies on top of noodles, add the chopped green onions and sesame seeds. Add more soy sauce if desired. Serve and enjoy!

2 tablespoons olive oil

2 cups sliced baby bella mushrooms

1 small yellow onion, diced

1 (15 oz) can heart of palms, drained and diced

A handful of chopped parsley

2 bell peppers, cut in half and seeds removed

Salt and black pepper

Pre heat oven to 350F degrees. In a large skillet, heat the olive oil and add the sliced mushrooms. Sauté until mushrooms are tender. Season with salt and black pepper. Remove from heat and let it cool slightly. In a bowl, add the onion, heart of palms and sautéed mushrooms. Season with salt and black pepper. Add the chopped parsley. Mix really well. Place the bell peppers in a baking dish and fill each of with the mushroom and heart of palms filling. Bake for about 20-25 minutes until bell peppers are tender. Serve and enjoy!