Sonimavegan recipes – Sonima

Taco Lettuce Wraps

Amie Valpone — Mon, 23 Dec 2019 04:00:38 +0000

Taco lettuce wraps are the perfect way to lighten up taco night, and this delicious recipe is also no-cook, so it’s ready in minutes. I love using Bibb lettuce because each leaf naturally forms a cup that’s perfect for holding the taco fillings. However, you could use large romaine leaves if you prefer. Either way, these taco lettuce wraps are loaded with fiber as well as antioxidants. And you’re more likely to absorb all of the vitamins and minerals in this recipe thanks to the healthy fats in the hummus and walnuts. Additionally, walnuts are high in anti-inflammatory omega-3 fatty acids. But if you wish, you can swap them out for almonds.

Meat alternative: In addition to all of the veggies and hummus, add some chicken breast. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add 2 large chicken breasts, sprinkle with sea salt and pepper, cover, and cook for 10 minutes on each side or until the chicken is no longer pink inside. Remove from the heat, thinly slice, and add to the tacos.

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Easy Vegetarian Fajitas with Guacamole

Amie Valpone — Mon, 28 Oct 2019 03:30:45 +0000

This vegetarian fajitas recipe looks fancy, but it’s so easy to make. You simply sauté a few vegetables, mash avocado with fresh lime juice and garlic to make guacamole, and thin some hummus for a flavorful drizzle to top it all off. It’s the perfect dinner for both a hectic weeknight and for entertaining.

But these fajitas aren’t only quick and tasty, they’re also full of nutrition. Red bell pepper and tomatoes provide immune-boosting vitamin C. And if you use whole-grain tortillas, you’ll get a good dose of filling fiber. Just be sure to read the ingredients list before you purchase them—you want to see whole grains listed as the first ingredients and no (or minimal) added sugars.

Meat Alternative:
Add ground bison: Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add 1 cup ground bison and sea salt and pepper to taste. Cook, stirring often, until the meat is no longer red, about 10 minutes. Top the tortillas with the ground bison before adding the vegetables and other fillings.

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Detoxifying Minestrone Soup

Amie Valpone — Fri, 04 Oct 2019 03:00:20 +0000

There’s nothing like a bowl of comforting minestrone soup. Here it’s made with fresh ingredients to lighten up the recipe, provide important nutrients, and keep you satisfied.

Detoxifying arugula and daikon radish support liver health, while white beans add a dose of protein and fiber to keep you full long after you finish a bowl. But the best part of this recipe is the leeks. These vegetables are a member of the onion family, and they look like extra-large scallions with a white base and green tips. Leeks are wonderful for digestion and full of flavor and fiber, so be sure to use them rather than regular onions.

Meat Alternative:
Two sliced hardboiled eggs, added right before serving. Place two eggs in a small pot and cover with water. Bring to a boil, then cover and simmer for 15 minutes. Remove from the heat, drain, and rinse with cold water, then peel and slice.

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Cold Cucumber Soup

Amie Valpone — Mon, 05 Aug 2019 03:00:34 +0000

I know you’re all looking for something to cool you off this time of the year, and I’ve got just the soup for you! This Cold Cucumber Soup is ideal for an appetizer or a lunch recipe when it’s simply too hot to turn on the stove or oven.

Adding two ripe avocados makes this soup extra creamy and flavorful. Plus, avocados are loaded with filling fiber and carotenoids. These antioxidants help fight off disease and maintain eye health. And when you add the healthy fats found in avocado, you absorb even more good-for-you carotenoids. Avocados are also a good source of vitamin K, copper, folate, and vitamin B6, which are great nutrients to have, especially this time of the year when you’re out and about doing more activity than the winter months.

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Sweet Potato Nachos

Amie Valpone — Fri, 15 Feb 2019 10:45:06 +0000

Nachos without the chips? Yes! This recipe is ideal for anyone looking for a hearty and healthy weekend appetizer for a party or a fun after-school snack for the kids on a weekday. Either way, you’ll want to make these nachos over and over again. Plus, the delicious Creamy Cashew Drizzle on top can be used on salads and other roasted vegetable dishes.

It’s always a good idea to enjoy vitamin A-rich sweet potatoes with healthy fats. Recent research has shown that a minimum of three to five grams of fat increases our uptake of the beta-carotene in the root vegetable. This recipe features cashews and avocado so you have good amount of healthy fats in every bite. And all of the vegetables add fiber and other nutrients.

Meat Alternative:

Two large organic chicken breasts poached in chicken broth on the stovetop for 15 minutes over medium heat. Remove from the heat and shred with a fork, then add on top of the nachos.

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Holiday Roasted Rosemary Vegetables

Amie Valpone — Mon, 24 Dec 2018 13:00:16 +0000

Everyone can appreciate quick, simple and nutritious side dishes that you can toss together to bring to a holiday party or home for Christmas and/or Hanukah dinner. This gorgeous platter of roasted cauliflower and carrots takes less than 40 minutes from start to finish. The best part? Freshly squeezed orange juice combined with olive oil, sea salt, and pepper makes the most delightful marinade on these veggies. The fresh rosemary is a delicious garnish that adds a pop of color and flavor after roasting.

I used yellow and purple cauliflower, but you can use white; all the varieties of cauliflower taste great. We also have a meat alternative for you: Consider roasting a rack of lamb, which requires little to no prep for a heartier dish.

Meat alternative cooking instructions: Cook 1 bone-in leg of lamb (about 5 to 7 pounds) by rubbing it with 2 tablespoons of olive oil and a large pinch of salt and pepper. Broil for 5 minutes in a large rimmed baking dish, flip and then broil for another 5 minutes. Then, roast in the oven at 325 degrees F for about one hour, or until the lamb is tender. Remove from the oven; let rest for 15 minutes. Then thinly slice to serve with this vegetable platter.

Related: Holiday Cleanse Green Juice

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Vegan S’mores Bars

Kim Capella — Wed, 10 Aug 2016 12:00:55 +0000

In honor of National S’mores Day, why not indulge in these decadent, rich dessert bars? Unbelievably healthy yet so delicious, these vegan s’mores bars are great warm or chilled. They are gluten-free, dairy-free, oil-free, and the contain no refined sugar! For the dark chocolate lovers, these fudgey squares are absolutely for you.

At just 150 calories a bar, they are sure to kick any s’mores craving with a quick hit of deep chocolate paired with a hint of cinnamon—and you don’t even need a camp fire to make them. The perfectly browned marshmallows round it all out, making these bars irresistible. This healthy vegan recipe will certainly leaving you asking, “May I have som’more?”

Photos by Kim Capella

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Healthy Green Goddess Salad Dressing

Amanda Frederickson — Thu, 21 Jul 2016 18:00:10 +0000

Green goddess salad dressing, named for its green color, is typically made with mayonnaise. By substituting avocados for mayonnaise, the result is a healthy and creaming dressing that is perfect on salads and fish, or even as a dip for crudité. Adding water ¼ cup at a time helps to loosen up the dressing until the desired consistency is reached without adding any additional fat or flavor. Consider swapping in basil or parsley for the cilantro to create a variation on the healthy green goddess salad dressing below recipe.

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Tangy Cilantro Pesto

Joy Houston — Thu, 28 Apr 2016 18:00:28 +0000

The next time you find yourself with extra herbs, consider making a DIY pesto. This blend features antioxidant-packed cilantro, arugula, and lime for a spicy south-of-the-border flavor that goes especially well on meat for tacos. Watch the video above as Joy Houston, a chef based in Encinitas, California, walks you through the process of making this flavor-packed cilantro pesto.

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Asian-Style Cauliflower Fried Rice

Amanda Frederickson — Tue, 05 Apr 2016 12:00:09 +0000

You heard it here first, cauliflower is the new kale. It seems like out of nowhere this underappreciated vegetable is finally getting its moment in the spotlight.

In this inventive preparation, cauliflower is finely chopped and used as a rice substitute that’s lighter and healthier than a traditional Asian fried rice. Loaded with vitamins and fiber, this dish also features a bright array of veggies including carrots, green onions, red bell peppers, and peas.

The healthy medley is seasoned with ginger, garlic, soy sauce, sesame oil, chili pasta, and brown sugar. The result is a vegan dish that is bursting with flavor and so easy to throw together.

This recipe serves two as a main dish or four as a side dish. If you are following a gluten-free diet make sure to use tamari instead of soy sauce. Enjoy!

Photos by Amanda Frederickson

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Spiced Curry Pumpkin Soup with Leeks

Laurent Large — Thu, 14 Jan 2016 19:00:47 +0000

Few things make cold winter months more palatable like a big bowl of hearty soup. In this short cooking video, Sonima chef Laurent Large demonstrates how to make a curry pumpkin soup in just a few simple steps.

Savor the flavorful blend of spices as you allow this soup to warm your body from the inside out. Plus, the healthy ingredients of this creamy dish (which, incidentally, does not contain cream) will leave you feeling clean and satisfied.

Feel free to personalize the recipe by adding your own touch of cheese, tofu, or any other flavors that will satisfy your palate.

Related: A Healthy Creamy Tomato Soup

Photos by: Ben Gately

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A Healthy Creamy Tomato Soup

Joy Houston — Wed, 30 Dec 2015 19:00:03 +0000

Something about tomato soup always brings back memories of childhood and provides much internal comfort. This vegan tomato bisque by Sonima chef Joy Houston delivers satisfying creaminess without any milk products. The secret to this vegan soup is a simple cashew cream, as well as a roux made from coconut flour, which has the bonus of being gluten-free. Roasted tomatoes, carrots, and celery come together to make this a flavorful, hearty, and healthy soup to enjoy any time of year. Watch the video to see how you can make it yourself.

Related: A 3-Day Clean Eating Meal Plan

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Chai Spice and Pumpkin Smoothie

Joy Houston — Wed, 11 Nov 2015 19:00:07 +0000

Join Joy Houston, a Sonima chef, in making this delicious and nutritious pumpkin-chai smoothie. According to Ayurveda, a traditional Indian system of health and nutrition, when autumn turns to winter the body craves warming, soothing, easily digestible foods. The protein and spices in this pumpkin smoothie provide that balancing nourishment, and it’s also perfect to blend together and take on the go. With a splash of chai tea, the caffeine will give you a nice healthy morning boost. Watch the video above to learn more, or follow the recipe below.

Related: How to Make Fresh Almond Milk

Photo by Lacy Kiernan

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Lentil and Rice Bowl with Tomato-Cucumber Salad

Andy Clay — Tue, 22 Sep 2015 12:00:28 +0000

Learn to make this wholesome lentil and rice bowl with the help of Andy Clay, a Sonima chef. This dish is perfect for lunch or dinner and it’s packed with protein and nutrients without using any animal products. You’ll relish the simple yet satisfying flavors of warm stewed lentils topped with cool and juicy tomatoes. Watch the video above or follow the directions below and enjoy it yourself.

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Toasted Coconut and Caramel Vegan Brownies

Joy Houston — Thu, 17 Sep 2015 12:00:06 +0000

These gluten-free, vegan brownies are a perfect indulgence for people with dietary restrictions, plus they’re delicious enough to satisfy anyone’s sweet tooth. The wholesome recipe is simple to make as it doesn’t require any baking time—everything can be prepared using a blender or food processor. Watch the video above to see Joy Houston, a chef and culinary advisor for Sonima, demonstrate her signature raw dessert recipe.

Related: How to Make Vegan Caramel

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