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Showing 101-110 of 458 items.

Baked Green Falafel with Pea Protein by Terry Hope Romero

easy

Baked Green Falafel with Pea Protein from "Protein-Ninja" by Terry Hope Romero, p. 140

361 kcal
Water 40%
64
Macronutrient carbohydrates 63.97%
/18
Macronutrient proteins 17.62%
/18
Macronutrient fats 18.41%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 2.5 g
Ω-3 (ALA) 0.14 g

Serve these baked green falafel balls by Terry Hope Romero as a main dish or with dip as a snack. The pea protein adds a nutritional punch.

Sweet and Spicy Pineapple Cucumber Gazpacho with Cilantro

easy

Pineapple Cucumber Gazpacho from “The Fully Raw Diet” by Kristina Carrillo-Bucaram, p. 149

224 kcal
Water 91%
89
Macronutrient carbohydrates 88.78%
/09
Macronutrient proteins 9.18%
/02
Macronutrient fats 2.04%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 0.32 g
Ω-3 (ALA) 0.09 g

This sweet and spicy pineapple cucumber gazpacho with cilantro tastes amazingly flavorful and is a refreshing low-calorie treat — perfect for a hot summer day.

Homemade Yolos (Caramel Pralines) with Medjool Dates

easy

Homemade Yolos from the cookbook “The Oh She Glows Cookbook: Over 100 Vegan Recipes … ,” p. 262

229 kcal
Water 14%
71
Macronutrient carbohydrates 70.7%
/07
Macronutrient proteins 7.26%
/22
Macronutrient fats 22.05%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 1.1 g
Ω-3 (ALA) 0.01 g

These yolos (caramel pralines) with medjool dates taste so amazingly creamy and caramel-like, even without sugar, that you’ll just have to try them.

Broad Bean Stew with Dill Sauce and Turmeric

easy

Broad Bean Stew with Dill Sauce from the cookbook “Vegan Recipes from the Middle East”, page 33.

567 kcal
Water 66%
67
Macronutrient carbohydrates 67.17%
/26
Macronutrient proteins 25.96%
/07
Macronutrient fats 6.86%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 2.1 g
Ω-3 (ALA) 0.71 g

This broad bean stew gets its typical oriental flavor from the combination of fresh dill, garlic, turmeric, and lemon juice.

Aubergine Mousse with Tahini, Parsley, and Pomegranate

easy

Aubergine Mousse with Tahini from the cookbook “Vegan Recipes from the Middle East” by Parvin Razavi, p. 89

124 kcal
Water 87%
66
Macronutrient carbohydrates 65.6%
/14
Macronutrient proteins 13.79%
/21
Macronutrient fats 20.61%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 1.8 g
Ω-3 (ALA) 0.07 g

Aubergine Mousse with Tahini, Parsley, and Pomegranate goes well with Lebanese bread and meze, which are appetizers often served with an apperitif.

Mung Bean Rice Bowl with Carrots, Peppers, and Turmeric Dip

easy

Mung Bean Rice Bowl (Mungbohnen-Reistopf) from the cookbook “Free Your Food” by Larissa Häsler, p. 140

246 kcal
Water 81%
79
Macronutrient carbohydrates 79.29%
/18
Macronutrient proteins 18.23%
/02
Macronutrient fats 2.48%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 0.46 g
Ω-3 (ALA) 0.04 g

Turmeric dip and cumin give this satisfying mung bean, carrot, and sweet pepper rice bowl an oriental flair.

Orange and Coriander Relish with Lime and Pomegranate Seeds

easy

Orange and Coriander Relish from the cookbook “Vegan Recipes from the Middle East” by Parvin Razavi, p. 145

62 kcal
Water 86%
89
Macronutrient carbohydrates 88.89%
/09
Macronutrient proteins 8.8%
/02
Macronutrient fats 2.3%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 0.04 g
Ω-3 (ALA) 0.01 g

Orange and Coriander Relish with Lime and Pomegranate Seeds is a healthy Moroccan side dish that will add a fresh, fruity flavor to your meal.

Nutty Quinoa and Cherry Salad with Pecans and Lemon Juice

easy

Nutty Quinoa and Cherry Salad prepared using the recipe in “Vegan for Her”, pp. 255–56

170 kcal
Water 75%
70
Macronutrient carbohydrates 70.19%
/10
Macronutrient proteins 10.08%
/20
Macronutrient fats 19.73%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 2.0 g
Ω-3 (ALA) 0.16 g

Cherries and freshly squeezed lemon juice give this quinoa salad a light, fruity taste. You can vary the flavor by adding mint, cilantro, or chili peppers.

Stuffed Tomatoes with Millet, Sun-Dried Tomatoes, and Olives

medium

Stuffed Tomatoes from the cookbook “Free your Food” by Larissa Häsler, p. 159

335 kcal
Water 80%
75
Macronutrient carbohydrates 75.34%
/14
Macronutrient proteins 14.45%
/10
Macronutrient fats 10.21%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 2.3 g
Ω-3 (ALA) 0.12 g

This delicious Italian version of stuffed tomatoes contains millet, sun-dried tomatoes, olives, and pine nuts and is a good source of vitamins and minerals.

Portobello Sausage with Eggplant and Umeboshi Paste

medium

Portobello Sausage on a white plate from the cookbook “everydayraw” by Matthew Kenney, p. 60

473 kcal
Water 61%
23
Macronutrient carbohydrates 22.67%
/26
Macronutrient proteins 25.73%
/52
Macronutrient fats 51.6%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
Ω-6 (LA) 11 g
Ω-3 (ALA) 0.11 g

You can use portobellos as a delicious meat alternative. This portobello sausage with eggplant, umeboshi, almonds, and pumpkin seeds is packed with flavor.