Greens Smoothie Bowl
Created by co-founder of HealthKic, Cindy Arana
Serving Size: 2
"Looking for a cold vegan treat on a warm summer day? This bowl is a tasty and nutrient dense meal that is the perfect replacement for traditional ice cream without any added sugar," says Arana. "Just a quick blend with a few added toppings will have you shocked that you're enjoying a full serving of veggies."
● 1 HealthKic Crushin' Greens Shot
● 3 bananas, frozen
● 1 tsp spirulina powder
● 1/4 cup almond milk
Add HealthKic Crushin' Greens shot and bananas into a blender and blend. Slowly start to add in almond milk to get a softer consistency. Add in spirulina powder and blend until the mixture is nice and combined. Pour into a serving bowl and top with desired toppings
Image via Cindy Arana
Garden Salad with Curried Chickpeas
Created by A Dozen Cousins CEO Ibraheem Basir
Serving Size: 1
"There is no better lunch on a nice summer day than a fresh salad. Our twist on this classic garden salad includes some bold flavors and a little extra plant protein," explains Basir.
● ½ cup romaine lettuce, chopped
● ¼ cup chard, chopped
● ¼ cup baby red leaf lettuce, chopped
● ½ cup baby spinach, chopped
● ¼ cup butter lettuce, chopped
● ¼ cup arugula
● 1/8 cup bean sprouts
● 1/8 cup pea sprouts
● 1 small carrot, shredded
● ¼ cup purple cabbage, shredded
● 2 Tbsp cilantro, chopped
● Juice of ½ a lime
● 1 package of A Dozen Cousins' Trinidadian Chickpea Curry
Shred your carrots and purple cabbage and mix them in a bowl. Chop all of the greens and add them to the bowl with carrots and cabbage. Place half a pouch of A Dozen Cousins Trinidadian Chickpea Curry on top of your salad (the beans are fully cooked and may be served hot or cold). Garnish your salad with both of the fresh sprouts, cilantro and lime juice.
Image courtesy of Ibraheem Basir
Watermelon Nigiri
Created by Chef de cuisine at Planta South Beach, Benjamin Goldman
Serving Size: 25
"Summer is all about bright, colorful dishes that are both refreshing and full of flavor," says Goldman. "For this recipe we I used watermelon to reflect the look, feel and taste of sushi, while staying true to Planta's plant-based concept."
● 1lb watermelon
● 1cup sushi rice
● 1cup water
● Rinse sushi rice thoroughly until the water runs clear. Cook the sushi rice in a rice cooker with water. Remove rice when finished and cool down. Cut the skin of the watermelon. Slice the watermelon into rectangular block (2" x 6"). Lay them out on a sheet tray lined with parchment paper. Preheat the oven to 180°F. Place the tray of watermelon in the oven and cook for 2-2 1/2 hours or until the correct texture is achieved. Form the rice in the palm of your hand by pressing firmly and shaping it into the desired nigiri shape. Fold the watermelon on top.
Image Courtesy of Benjamin Goldman
Bulgur and Quinoa Salad
Created by executive chef at The Setai Miami Beach, Vijay Veena
Serving Size: 4
"The Bulgur and Quinoa salad is a no-fail recipe for summer. It's light and refreshing with the addition of the fresh herbs and the avocado gives creaminess and that extra kick of flavor to the salad while still keeping it very light."
● 1lb bulgur and quinoa mix
● 1 cucumber
● 1 red onion
● 1 ripe tomato
● 1 colored bell peppers
● Salt
● Crushed pepper
● 1 tbsp lemon vinaigrette
● ¼ bunch mint
● ¼ bunch parsley
● 1 avocado
● 1 diced mango
● 1 bunch frisee
Cook the bulgur and quinoa in boiling salted water, strain and reserve. Cut the vegetables into small dices. Mix the brunoise of vegetables with cooked bulgur and quinoa, add lemon vinaigrette and season with salt and pepper. Mix well and garnish with avocado, frisee and mango.
Image courtesy of Vijay Veena
