This Dense Bean Salad keeps you full for hours! Black beans, lentils, veggies, kale, seeds and a creamy, lemony dressing. High Protein, High fiber, anti-inflammatory (17 grams Protein, 14 grams fiber per serving. Gluten-free, Nut-free, option for soy-free)

This is my anti-inflammatory dense bean salad. Dense bean salads have been trending, and they are just amazing hearty meals with tons of beans and so many different combinations of flavors, textures, and veggies that you can add to them.

Beans, along with all of the vegetables and other ingredients in this salad, are a great source of fiber, protein, iron, and zinc.

The whole bowl has 65+ grams or more of protein, 50+ grams of fiber, 20+ milligrams of iron, and loads of vitamin C from the tomatoes, peppers, and lemon to help your body absorb all of that iron. There are omega-3s from the hemp seeds, along with pumpkin seeds, making this an incredibly nutrient-dense meal.

This is a great, budget-friendly, easy-to-put-together salad. There is no cooking involved. You just have to chop everything, make the dressing, toss it all together, and it’s ready. It’s also perfect for meal prep because the flavors enhance as the salad sits. The next day, it’s even more flavorful because the beans absorb all of that delicious dressing.

Serve this dense bean salad with tortilla chips, toasted sourdough or garlic bread, added to wraps or tacos, or served over grains, such as quinoa or farro. There are endless possibilities with this salad!

Why You’ll Love this Dense Bean Salad

• easy, no-cook meal, perfect for hot weather!
• packed with protein, fiber, vitamins, Antioxidants and minerals in every bowl
• Anti-inflammatory ingredients
• creamy lemon yogurt dressing sends the flavor profile over the top
• naturally gluten-free and easy to make nut-free and soy-free

Continue reading: Anti-inflammatory Dense Bean Salad with Creamy Lemon Yogurt Dressing

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This easy jeera dal converts simple ingredients into incredible flavor! Red lentils cooked to creamy and scented with sizzling cumin, garlic, chili oil tadka. (gluten-free, soy-free, nut-free) 19 g fiber, 19 g protein!

Jeera means cumin, and dal means lentils. Together, they create a simple meal that doesn’t sacrifice flavor. This is a simple cumin-scented lentil soup that’s cozy and satisfying.

This is a simple recipe with everyday ingredients, but it makes such a delicious dal. It’s one of the simple, home-style dals that my mom used to make often.

I changed it up a little to make it slightly spicier and creamier with some non-dairy yogurt. If you cook the dal long enough, it becomes creamy on its own, so if you don’t want to add non-dairy yogurt, that works just as well.

We make this simple dal with red lentils (masoor dal), along with tomato and dried fenugreek leaves. While the lentils cook, we make an amazing tadka, which is a spiced oil with cumin seeds, green chili, and garlic. That tadka takes the dal to the next level!

This jeera dal is delicious served with your favorite Indian sides or sabzi! In the photo above, I’m serving it with my simple gobi aloo matar.

Why You’ll Love Jeera Dal

• easy to make with simple ingredients
• 30-minute recipe with tons of flavor
• while the lentils simmer, make the quick cumin spiced oil
• naturally gluten-free, soy-free, and nut-free

Continue reading: Jeera Dal (Indian Cumin-Scented Lentil Dahl)

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This Vegan hash-brown casserole has a crispy top, savory steak-style soy curls, fluffy tofu ’eggs.’ 27 grams of protein, rich in calcium, iron, and fiber, this is ultimate brunch centerpiece !
(27 grams protein, 8 grams fiber per serving! Gluten-free and nut-free with soy-free options.)

This casserole is based on the steak and eggs with hash browns from IHOP. I decided to turn it into a vegan casserole, so it has soy curls that are marinated and then baked along with onion, mushrooms, and peppers until everything starts to caramelize.

Then, we add crumbled tofu, seasonings, non-dairy yogurt or non-dairy cream, and vegan cheese. Spread that over everything, mix it up a little bit, and bake it again for a cheesy, 1-pan vegan steak and egg scramble.

While all of this is baking, we make our hash browns and crisp them in a skillet, then put them on top of the casserole before serving. You can actually serve the hash browns on the side or on top of the casserole.

I love making breakfast casseroles, like my eggs Benedict casserole and my Mexican egg casserole. In those recipes, I blend the tofu to make the egg mixture. I wanted to make a version where I didn’t have to use the blender, so there are fewer dishes to clean.

This is such a hearty breakfast, and it’s so delicious! For additional protein, you can add nutritional yeast and hemp seeds or more soy curls to the tofu mixture.

Why You’ll Love Hash Brown Casserole

• 27g protein
• hearty, cozy breakfast casserole packed with fluffy tofu “egg”, vegan “steak”, cheese, and veggies
• crispy hash brown topping
• Meal prep friendly!
• naturally gluten-free with nut-free and soy-free options

Continue reading: High Protein Hash Brown Breakfast Casserole (Vegan IHOP Copycat!)

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Chili Garlic Vinegar Chickpeas, 15 minute, bold ginger garlic heat and a vinegar snap. Use them on crispy potatoes, stuff pitas, smash tacos, toss salads, or top papadam nachos. Make once, meals and snacks all week. (gluten-free, soy-free, nut-free) 18g protein 15g fiber

These tangy spicy 15 minute chickpeas are wildly flavorful and so versatile. Ginger for warmth, garlic for depth, chilies for spark, vinegar for snap. Cook these once, and you’ve got a building block for the week. Put them on crispy potatoes, stuff a pita, smash a taco, toss a salad, or make fusion pappadum nachos!
These chili garlic vinegar chickpeas are inspired from my Nepali potatoes. I took that flavor profile and put it with the chickpeas, because it’s just so incredibly delicious. 

For the chickpeas, we’re making this dry sauce of garlic, ginger, and green chilies and also adding some whole spices, like mustard seeds and cumin seeds. We are adding vinegar in the end, so the chickpeas pick up that tanginess and aromatic flavors from the sauce and get so flavorful and tender.

Pappadum nachos below

They are just so addictive, especially served with the easy baked or air fried crispy potatoes strips.

You can serve these chickpeas and potatoes together in various ways: as a bowl with salad greens, to make papadum nachos, in smashed tacos, or stuffed into warm pita bread. No matter how you serve them, you are going to love them!

Why You’ll Love Chili Garlic Chickpeas

• easy, 1-pan chickpeas cook while the potato strips crisp up in the air fryer
• full of rich, deep Indian flavors
• versatile! Serve as a salad, nachos, tacos, or stuffed into a pita
• naturally gluten-free, soy-free, and nut-free

Continue reading: Garlic Vinegar Chickpeas with Crispy Potato Strips

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Flavor-packed lentil dip comes together fast with serious protein and fiber punch! Lentils, roasted corn, veggies and crispy capers with herby pepper lime dressing is perfect for parties, potlucks, cookouts, and snacking! (gluten-free, soy-free, nut-free) High fiber, protein and iron!

This is the perfect lentil dip for summer. I was inspired by a lentil dip that went viral on TikTok, where you just take some lentils, add bruschetta and feta, Instead of those flavors, we’re adding a load of veggies and a fantastic dressing, and also crisp capers! All these flavors and textures have made this my fave this summer!

This lentil dip is a great source of protein, fiber, vitamin C, B vitamins, potassium, magnesium, and iron and omegas. Protein from the lentils hemp seeds nutritional yeast, fiber from the veggies, lentils, kale. Major flavor boost from the Crispy capers! This indulgent Lentil dip packs a flavor and nutrition punch!

There’s the protein from the lentils. There are the fresh, crunchy veggies, jalapeño, and onion. There’s sweetness from the corn and the apple, the tart freshness from the cherry tomatoes, and refreshing vibrancy from the lime zest. 
There’s also kale in the dip, hidden along with some herbs, so it’s a great way to sneak in kale.

The nutritional yeast adds a bit of cheesiness and protein, while the hemp seeds bump up the protein and texture even more. And all of that balances out with a hint of spice from the jalapeño and the pepper flakes and a savory burst of flavor from the crispy capers.

You can use whichever veggies you have on hand. If you don’t like lentils, you can use chickpeas or white beans and add some more spices to the dressing. 

Make this dip and serve it with tortilla chips, crispy crackers, garlic bread or baguette slices. You can also use it to make wraps with pita bread or tortillas. It’s a versatile lentil dip that will disappear in no time. 

Why You’ll Love this Lentil Dip

• protein- and veggie-packed dip with amazing flavors and textures
• quick and easy herb-lime dressing comes together in 1 jar
• crispy capers add a little crunch and a ton of umami
• naturally gluten-free, soy-free, and nut-free

Continue reading: Easy Lentil Dip with Crispy Capers

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This epic roasted garlic chili coconut tofu sandwich stars this toasty, flavor-packed chili-garlic-coconut chutney(Indian Vada Pav Chutney) that coats the tofu paired with this creamy, herbed yogurt sauce and tangy pickled cabbage. 18g Protein 7g fiber!

I am so excited to bring you another sandwich in my series of reimagining sandwiches inspired by popular Indian street food! This one is spicy, nutty, coconutty, sweet, crunchy, creamy, and tangy all at once. It’s such an incredible combination of flavors and textures.
Don’t miss all the summer sandwiches in the series! These are some of my best sandwiches, Big flavor, and nutrient dense! Watch me make them on my YouTube channel! 🌶️

These stacked, make ahead friendly sandwiches and the Indian jalapeño popper toasts (15g protein per toast!) and my Indian crispy Chikin tofu sandwich, all pack incredible flavor and also Protein and fiber!

We’re going to make this chili garlic coconut chutney, which is a dry condiment (lasun chutney) often found in vada pav, a popular Indian sandwich. Vada pav usually has that chutney and a green chutney, and then there is this fried fritter of potatoes that’s tucked into bread. It’s so delicious.

I’m taking that amazing chutney and adding it on top of some tofu slices and baking them, then using them to fill up the coconut tofu sandwich. We’re piling them high in the sandwich along with a creamy, cooling, herby yogurt sauce as well as some tangy pickled cabbage. You can also use other pickled vegetables in this sandwich and add some roasted veggies, as well. This is a very flexible sandwich. 

The main flavor component of this coconut tofu sandwich is that chili garlic chutney, so don’t skimp on it. Definitely make that chutney, and don’t skimp on the garlic or the chili when you do. They give it an amazing flavor.

You want to use super firm tofu for the best results, but extra firm tofu works, as well. I like to slice it thin, almost like deli slices, because the more surface area, the more flavor you get from all of that chutney.

The chili garlic chutney has loads of garlic that gets toasted, then process it up with toasted sesame seeds, peanuts, toasted coconut, and a good amount of Kashmiri chili powder. I use Kashmiri chili powder a lot in my Indian recipes. If you don’t have it, you definitely need to get some. It has a very distinctive flavor and isn’t overly hot, so you can use it in non-Indian recipes, as well, in place of paprika. It adds beautiful color and amazing flavor. You can find Kashmiri chili powder online or at Indian grocery stores.

We make the yogurt sauce with yogurt, herbs, lime juice, and a little maple syrup to balance the savoriness. The pickled cabbage is simply cabbage pickled with vinegar, salt, sugar, and pepper flakes. You can use the same ingredients to pickle other vegetables, like cucumber, radishes, or onions, as well.

This sandwich has amazing flavors and textures in every bite!!!

Why You’ll Love this Coconut Tofu Sandwich

• toothsome tofu smothered in toasty, flavor-packed chili garlic coconut chutney
• creamy, herbed non-dairy yogurt sauce
• crunchy, tangy pickled cabbage contrasts all of those rich, deep flavors
• easily made gluten-free, nut-free, and soy-free

Continue reading: Chili Coconut Garlic Tofu, Pickled Cabbage Sandwich (Vada Pav Chutney Tofu Sandwich)

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