Quick & Easy Recipes To Make At Home

If you can’t cook, then here is the perfect place to start. You will find Easy Lunch Recipes that I have created with step by step instructions and pictures. The recipes are very simple and easy to follow, so anyone can get the same result!

Salad of Pasta and Creamy Beans, Topped with Fresh Vegetables

• Makes 4 servings
• Prep time: 10 minutes
• Cook time: 12 minutes

If you haven’t tried pasta made from beans before, now is the time to do so! It is naturally free of gluten in addition to having a flavor and consistency that is almost identical to that of whole wheat pasta, despite having a higher fiber and protein content than whole wheat pasta. You are welcome to substitute whole wheat pasta in your dish if you are not avoiding gluten. This pasta salad’s tangy, plant-based dressing goes wonderfully with the crisp, nutrient- dense, and anti-inflammatory vegetables that are included in the dish.

Ingredients:

• 1 package of bean pasta in the shapes of rotini or elbows or chickpea rotini (eight ounces),
• Dressing with a Creamy Avocado Flavor
• 1 can of chickpeas, drained and rinsed, 15.5 ounces total weight
• 1/2 olives, pitted and chopped, from the Kalamata variety
• 1/4 cup of red onion in diced form
• 1 medium cucumber, diced
• 1 large celery stalk, cut into small pieces
• 1/4 cup of fresh parsley, chopped and measured

Directions:

1. Place a large pot of water on the stove and bring it up to a boil over high heat. Cook the pasta according to the directions on the package, but err on the side of al dente (usually 8 to 10 minutes). Wait for it to cool before draining.

2. In the meantime, prepare the avocado dressing in accordance with the recipe.

3. Place the chickpeas, olives, onion, cucumber, and celery in a large bowl. Stir in the avocado dressing to combine. Use a wooden spoon to ensure that everything is evenly coated. After adding the pasta, give the mixture a light stir to make sure that everything is evenly distributed. After adding theparsley, give it a quick stir to make sure it’s evenly distributed.

4. Divide the mixture evenly among four storage containers of a medium size. 

Cooked pasta can be stored successfully in the refrigerator. Keep for up to five days in the refrigerator after opening. Serve chilled for a lunch, dinner, or snack that you can take on the go.

A suggestion for a variation: if you want a flavor that is a little less assertive, replace the red onion with scallions. Add cherry tomatoes or diced bell pepper if you are not avoiding the nightshade family of vegetables. Alternately, you could try the Zesty Vegan Caesar Dressing in place of the avocado dressing.

Nutritions: 

419 calories, 14 grams of total fat, 3 grams of saturated fat, 10 grams of protein, 67 grams of total carbohydrates, 15 grams of fiber, 7 grams of sugar, and 0 milligrams of cholesterol are contained in one serving.

Chowder made with vegan sweet potatoes and corn

• Makes 5 servings
• Prep time: 10 minutes
• Cook time: 40 minutes

Butter and cream contribute a significant amount of the saturated fat that is found in traditional chowder. The good news is that in addition to being anti- inflammatory, savory, and delicious, chowder can also be prepared using a different method. This naturally vegan dish has a rich, creamy base that is created using sweet potato, corn, and soy milk, which is packed with protein.

Ingredients:

• 3 tablespoons olive oil
• 1 large onion of the yellow variety, diced
• 1 large leek, sliced into thin rounds and including both the white and green parts.
• 3 large sweet potatoes, peeled and diced
• 1 teaspoon of water in total
• 1/2 milliliter of dried thyme
• 1 teaspoon salt
• 1 teaspoon of black pepper that has been freshly ground
• 4 cups of broth made from vegetables
• 1 mug of unsweetened, unflavored soy milk
• 4 cups corn kernels, either fresh, canned, or frozen in their original State
• 8 chopped fresh basil leaves to start.

Directions:

1. Bring the oil to a simmer in a large saucepan set over a medium heat. After adding the onion, leek, and sweet potatoes, continue to cook the mixture for 6 to 8 minutes, stirring it occasionally, or until the vegetables begin to soften and the onions become translucent. If the mixture seems to be sticking to the pan, add water one teaspoon at a time and use a wooden spoon to scrape off the bits that have become adhered to the pan.

2. After adding the thyme, salt, and pepper, continue to cook for an additional two minutes while stirring frequently to combine the ingredients. After adding the broth to the mixture, turn the heat up to high, and wait for it tocome to a boil. Once the sweet potatoes have reached the desired consistency, remove from the heat, cover, and let them simmer for 30 to 35 minutes.

3. Pour in the soy milk and mix well. In a stand blender (or using an immersion blender directly in the pot), puree the soup in batches until it is completely smooth. Place the puree back into the pot, then stir in the corn. If the corn is frozen, give it a stir while warming it over medium heat for five to ten minutes. After it has cooled, put it away.

4. Distribute the soup into five medium-sized containers for storage. Put the basil in its own little container to keep it separate.

When it comes to storing the soup, you can keep it in the refrigerator for up to five days, or you can freeze it for up to three months. Reheat it in the microwave for two minutes, giving it a good stir after the first minute, and it should be ready to eat. Basil should be used as a garnish.

A helpful hint regarding the ingredients: if you can’t have soy milk, substitute oat milk instead. Milk made from soy beans and oats has a higher concentration of protein than milk made from almonds, coconuts, or rice.

Nutritions: 

331 calories, 11 grams of total fat, 2 grams of saturated fat, 8 grams of protein, 57 grams of total carbohydrates, 7 grams of fiber, 9 grams of sugar, and 6 milligrams of cholesterol are contained in one serving.