I had bought some mint leaves from my school's garden stand and was excited to use them in any way I could! So I followed my creative spirit and created this recipe for my mid-day snack. I carried it in a mason jar, and it was the perfect refreshing treat to eat between my 8-hour day of classes! A few weeks later I made it for an appetizer for a lunch party and it was a big hit in that setting as well! Hope you enjoy it too! ~Shreya

Ingredients:
1 peach or nectarine
A handful of mint 
(Optional: few leaves of lemon balm- adds even more vibrance!)

Chop the fruit into small pieces and mince the herbs into small strips. Mix everything together with your hands or a spoon. Store in a jar, let the fruit juices be infused by the leaves. And whenever you would like, enjoy your easy and joy-filled snack! 
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P.s. feel free to try this with any other fruits as well! I'm sure it would taste amazing with strawberries, raspberries, etc...

This avocado spread is great on sandwiches, with roasted vegetables, pasta, etc! A lovely bright green color, smooth and creamy texture, and loaded with healthy nutrients... whats not to love about it? :) 

Ingredients
- 2 ripe avocados
- Handful of fresh basil leaves
- Handful of spinach (or arugula)
- 1/2 tsp sea salt or Himalayan pink salt  
- 1/4 tsp garlic powder (optional)
- Dash of lemon juice

Add all of the ingredients to a food processor. Pulse until combined. Adjust the taste to your liking. And most importantly have fun!! 

This is a very easy and delicious recipe which can be made with those over-ripe bananas that no one wants to eat! Walnuts are a perfect match for the sweet bananas, but the nuts can be easily skipped. 

Ingredients:

• 2 cups - unbleached all-purpose flour
• 1 1/2 teaspoon - baking soda
• 1/2 teaspoon - salt
• 3/4th cup - granulated sugar
• 1/3rd cup - oil
• 1/4th cup - water
• 3 - ripe bananas - mashed
• 1 teaspoon - vanilla extract
• 1 cup - walnuts - roughly chopped

1. Preheat the oven to 350 degrees F.
2. Lightly grease 2 bread pans (8.5 x 4.5 x 2.4 inches) with oil.
3. In a medium bowl mix the flour, baking soda & salt together. Set aside.
4. In a large bowl mix the sugar & oil together with a fork. 
5. Add the water, mashed bananas & vanilla extract, mix well. 
6. Add the flour mixture and stir well, but do not over mix.
7. Stir in the chopped walnuts and fold the batter gently.
8. Pour the batter equally into the 2 greased bread pans.
9. Bake for 30 - 35 minutes or until they are golden brown and a toothpick inserted in the center comes out clean. 
10. Cool the baked bread in the pan for 5 minutes, then remove it from the pan & let it cool on a wire rack.

A pleasant medley of fresh asparagus, leafy greens, rice and quinoa. This dish can be a great option for a quick one dish meal! 

Ingredients:

• 1 cup - Basmati Rice
• 1 cup - Quinoa
• 3 cups - Vegetable Stock or Water
• 1 bunch - Asparagus - chopped into 1 inch pieces
• 4 cups - Leafy greens (I used power greens - mix of spinach and kale) - roughly chopped
• 1 inch - Ginger - grated
• 2 tablespoons - Olive oil
• 1 teaspoon - cumin seeds
• Salt to taste
• Juice of 1 medium lemon

1. Wash the rice and quinoa together in a sieve. Drain out all the water.
2. Place the washed rice & quinoa in a 3 quart stock pot. Add 3 cups of water or vegetable stock.
3. Bring it to a boil. Lower the heat, cover the stock pot and cook the rice & quinoa mixture for 20 minutes.
4. After the rice & quinoa is cooked, lightly fluff it with a fork to separate the grains.
5. Heat the olive oil in a non-stick pan. Add cumin seeds, let them sizzle & turn medium brown in color.
6. Add the chopped asparagus & leafy greens. Saute for 5 minutes until the veggies are softened but not overcooked.
7. Add the grated ginger. Saute for 1 minute.
8. Add the cooked rice & quinoa mixture. Stir gently and mix well. Continue stirring occasionally for 4-5 minutes. Turn off the heat.
9. Add the lemon juice. Mix well.
10. Serve hot. 

Serves - 8

This is a wonderful recipe for a meatless shepherd's pie, a comforting dish especially during the cold winter months. A vegan twist on the traditional English comfort food.

Ingredients:

For the filling - 

• 2 tablespoons - Olive oil
• 2 medium - Onions
• 4 - 5 cloves - Garlic - minced
• 3 medium - Carrots - peeled and sliced
• 3 stalks - Celery - sliced
• 8 oz. - Mushrooms - sliced
• 2 medium - Tomatoes - diced
• 8 oz. - Seitan - ground (wheat gluten - vegan meat substitute)
• 1 teaspoon - Italian seasoning
• Salt & pepper - to taste

For the mashed potato crust -

•  6-8 medium - Potatoes - peeled, diced and boiled in water for 20 minutes
• 2 tablespoons -  Vegenaise (vegan mayonnaise)
• 1/2 cup - Soy / Almond Milk
• 1/2 teaspoon -  Garlic powder
  
• Salt & pepper - to taste
• 1/2 cup - Vegan Cheese (shredded) - I used the 'Follow your Heart' brand shredded mozzarella cheese

1. Preheat the oven at 400 degrees F.
2. For the filling - heat the olive oil in a pan. Add the onions and garlic. Saute for 4 - 5 minutes or until translucent.
3. Add the sliced carrots, celery, mushrooms and tomatoes. Saute and cook for 5 - 7 minutes.
4. Add the ground seitan. Stir for 3 - 4 minutes.
5. Add the Italian seasoning, salt and pepper and mix well. Simmer for another 2 - 4 minutes. Turn off the heat and set this mixture aside.
6. For the mashed potatoes crust - mash the boiled potatoes. Add the vegenaise, soy / almond milk, garlic powder, salt and pepper into the mashed potatoes. Mix well. Set aside.
7. For assembling the shepherd's pie - grease a 9 X 11 inch glass baking pan with olive oil.
8. Pour the vegetable and seitan filling into the greased baking pan. Smooth it with a spatula.
9. Spread the mashed potato layer on top. Smooth it with a spatula.
10. Sprinkle the shredded vegan cheese on top.
11. Bake the shepherd's pie in the preheated oven at 400 degrees F for about 20 minutes or until the pie is bubbling hot and the cheese is melted. 
12. Serve hot with a side salad!

Serves - 8

Pohé (sounds like Po-hay) also known as 'Poha', is a very popular Indian breakfast from my native state of Maharashtra. This quick and versatile dish is perfect when you crave for some hot, spicy, savory breakfast. I am posting this recipe on popular demand from my office co-workers. They loved Pohé when I made it for one of our potluck breakfasts at the office :)

Ingredients:

• 6 big handfuls - Thick Poha (you can buy this at the Indian grocery store. Please use 'thick poha' for this recipe. The stores also sell 'thin poha' which is used for different recipes)
• 1 big - Onion - chopped
• 3-4 / to taste - Green Chilies - chopped
• 10 - 12 - Curry leaves - roughly chopped
• 3/4 th cup - Frozen Green Peas or Frozen Kernel Corn - rinsed and drained
• 1/2 inch - Ginger root - finely grated
• 2 tablespoons - Olive oil
• 1 teaspoon - Black Mustard Seeds

• 1/2 teaspoon - Asafoetida (hing) powder

• 3/4th teaspoon - Turmeric powder
• 1/4th cup - Cilantro leaves - chopped
• Juice of 1/2 Lime
• 1 teaspoon - Sugar
• Salt - to taste

1. Place the thick poha in a sieve/strainer. Shake the sieve over the kitchen sink so that if there are any white powdery particles, they can be dusted off. 
2. Wash the thick poha in the sieve/strainer under cool running water. Drain out all the water and keep the sieve aside. The poha will absorb the moisture, become soft and puff up.
3. Chop the onions, green chilies and curry leaves. Grate the ginger and set aside.
4. Heat the oil in a deep saute pan.
5. Add the mustard seeds and let them splutter. 
6. Add the asafoetida powder, turmeric powder, chopped green chilies and curry leaves. stir for 1 minute.
7. Add the chopped onions and saute until they turn soft, light brown in color.
8. Add the grated ginger and saute for 2 minutes.
9. Add the peas/kernel corn and saute for 2 minutes.
10. Add the thick poha, salt and sugar. Mix well.
11. Turn the heat to low-medium. Cover the pan and cook the poha for 10 -12 minutes while stirring occasionally. Keeping the heat on low-medium is important to ensure that the poha stays soft and moist.
12. Add the chopped cilantro leaves and mix well.
13. Turn off the heat. Add the lime juice and mix well.
14. Serve hot.

Serves - 4

Note: Thick Poha, Curry Leaves, Black Mustard Seeds, Asafoetida and Turmeric Powder are available in the Indian grocery stores. 'Fine Sev' which is a savory snack available in the Indian grocery store can also be used for garnishing as shown in the second picture from top. The sev gives a nice crunch to the Pohé. 
As a variation along with the peas or kernel corn, you can also add chopped potatoes, cauliflower, tomatoes or peanuts. 

Pure, simple, clean eating - that's what this salad is all about. It is so yummy and full of nutrients, it's hard to believe that you can prepare and serve it in just a few minutes!! My family literally craves for this wonderful salad :)


Ingredients:

• 4 big handfuls - Baby Curly Kale leaves - cleaned, torn into bite size pieces; thick stem removed
• 10 - 12 - Cherry Tomatoes - sliced into half
• 1 medium - English Cucumber - sliced into bite size pieces
• 1/4 cup - Craisins (dried cranberries)
• 1/4 cup - Sunflower Seeds
• 1 handful - Raw Cashews (pieces) or nuts of your choice
• 2 teaspoons - Organic Coconut Oil
• 1 teaspoon - Local Organic Raw Honey
• 1/2 - lime (juice)
• 1 pinch - Salt

1. Clean the baby kale leaves, remove the thick stems (can use them later in soup recipes), tear the leaves into bite size pieces. You can also buy the baby kale leaves in bags in the salad section of your grocery store.
2. Place the baby kale in a medium size mixing bowl. Add the coconut oil, lime juice, honey and a pinch of salt. 
3. With clean fingers massage the oil, lime juice, honey and salt on the baby kale leaves for about 2 -3 minutes. The leaves should get well coated with all the above ingredients.
4. Add rest of the ingredients to the mixing bowl. 
5. Toss the salad well.
6. Serve cool.

Note:  If baby kale is unavailable, you can use other greens of your choice. Baby spinach is also a good option. 

Serves - 4

This Mock Chicken Salad / White Bean Salad is another family favorite in our home. I make this salad every weekend and use it in sandwiches or wraps for lunch. Every week, I use a different bean. My favorites are Garbanzo beans (chick peas), Navy beans and Cannellini beans (white kidney beans). This salad is very easy to make, very filling and stays well in the refrigerator in an air tight container for up to 3-4 days.

Ingredients:

• 2 cups / 15 oz. can - cooked white beans for your choice (I use organic Garbanzo beans (chick peas), Navy beans or Cannellini beans (white kidney beans)
• 2 medium - Organic Carrots - peeled and finely diced
• 2 sticks - Organic Celery - finely diced
• 1/2 small - Organic Red Onion - finely diced
• 1/2 cup - Vegan Mayonnaise (I use 'Vegenaise' / 'Just Mayo' brands. To learn more about vegan mayo, click here)
• 2 tablespoons - Nutritional Yeast Flakes (It is a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and gluten. Sometimes nutritional yeast is fortified with vitamin B12. It's nutty, cheesy, creamy flavor makes it a great substitute for cheese.)
• Black pepper powder - 1/4 teaspoon / to taste
• Salt - to taste 

1. Place the cooked beans in a medium size mixing bowl. Mash the beans to a coarse texture with a potato masher or a fork.
2. Add all the other ingredients to the mashed beans.
3. Mix well.
4. Use the Mock Chicken Salad on sandwiches, wraps or just on a bed of lettuce!
5. Store the leftover salad (if you have any!) in the refrigerator in an air tight container.

This is one of my favorite 'go-to' recipes during busy weeknights. It's a great one dish meal which can be put together in 30 minutes. These nutritious noodles are packed with the goodness of vegetables and beans and can be made gluten free by using quinoa noodles. Kids love these noodles in their lunch boxes too!!

Ingredients:

• 8 oz / 1 box - Quinoa Spaghetti OR Eggless Noodles - cooked per package direction (al dente / firm to the bite)
• 15 oz can - Organic Black Beans - drained and rinsed (you could substitute with any beans of your choice)
• 2 small - Carrots - peeled and thinly sliced
• 1 medium - Zucchini - cut into small pieces
• 1 medium - Yellow (summer) Squash -  cut into small pieces
• 2 - Hatch Peppers (when in season) OR 1 medium - Green Bell Pepper -  cut into small pieces
• 2 cups - Green Cabbage - finely sliced
• 1 medium - Onion - sliced
• 1 1/2 inch - Ginger - minced
• 6-7 cloves - Garlic - minced
• 3 tablespoons - Organic Tamari (gluten free soy sauce)
• 2 tablespoons / to taste - Chili Garlic Sauce
• 2 + 1 tablespoons - Oil
• Salt - to taste (please check the taste before adding salt, because tamari does contain salt)

1. Cook the quinoa spaghetti / eggless noodles per the package directions (al dente / firm to the bite). Note: after straining the water out, add 1 tbspn. oil and toss the noodles so that they don't become sticky.
2. Heat 2 tbspn. oil in a nonstick wok.
3. Add the minced ginger & garlic. Saute till the raw smell goes away.
4. Add the sliced onion. Saute till it becomes transparent (3-4 minutes).
5. Add all the chopped veggies and stir well. Saute on high heat for about 4-5 minutes, till the veggies are cooked but firm to the bite.
6. Add the tamari sauce and chili garlic sauce. Stir well. 
7. Adjust the amount of salt you need, keeping in mind that tamari already contains some salt.
8. Add the cooked noodles to the seasoned veggies and mix well. Sometimes I like to cut the noodles with my kitchen scissors so they are not too long and easier to eat :)
9. Add the beans and toss well.
10. Serve hot.

Note:  you can always use the vegetables and beans of your choice, or use the vegetables that are in season. Asparagus, mushrooms, green beans, broccoli, are my other choices.

Serves 4 - 6

 A hearty option for adding to lunch wraps, salads, tacos, burritos or as a side dish.

Ingredients:

• Portobello Mushrooms - 3 large - cleaned with a wet paper towel and sliced into thick 3/4th inch slices
• Olive oil - 1 teaspoon
• Balsamic vinegar - 1 tablespoon
• Creole seasoning - 1/2 teaspoon

1. Heat oil in a nonstick pan.
   
2. Add the mushroom slices and stir on medium-high heat for about 5 minutes. The mushrooms shrink a bit as they cook.
3. Add the balsamic vinegar and creole seasoning. Stir well for 2-3 minutes.
4. The liquid (balsamic vinegar and the water released from the mushrooms) will evaporate and a nice dark coating is formed on the slices. Turn off heat.
5. Serve in lunch wraps, salads, tacos, burritos or as a side dish.

Note: do not add additional salt because creole seasoning contains salt. Other grill seasonings can be used if creole seasoning is unavailable.