Sautéed Cauliflower Recipe Golden Garlic Sautéed Cauliflower Florets Ingredients: 1 medium head of cauliflower, cut into florets 2 tablespoons olive oil 2 cloves garlic, minced 1/2 teaspoon paprika Salt and pepper to taste 1 tablespoon lemon juice 2 tablespoons chopped fresh parsley (optional) Directions: Heat olive oil in a large skillet over medium heat. Add the cauliflower florets and cook for 6–8 minutes, stirring occasionally, until they start to turn golden brown. Add the minced garlic and paprika. Stir and cook for another 2–3 minutes until the garlic is fragrant and cauliflower is tender-crisp. Season with salt and pepper to taste. Remove from heat, drizzle with lemon juice, and sprinkle with chopped parsley before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 120 kcal | Servings: 4 servings #sautéedcauliflower #easyveggies #garlicveggies #cauliflowerrecipes #healthyside #lowcarbrecipes #veganfriendly #plantbasedmeals #quickvegetables #glutenfreedishes #skilletveggies #cauliflowerskillet #meatlessmeals #simpleingredients #vegetarianfood #easyhealthyrecipes #lemonandgarlic #goldenveggies #weeknightside #cauliflowerflorets Looking for a quick and healthy side dish? This Golden Garlic Sautéed Cauliflower is full of flavor and ready in just 20 minutes!

Taro Root and Coconut Salad Creamy Taro Coconut Salad with Lime and Fresh Herbs Ingredients: 1 lb taro root, peeled and cubed 1/2 cup unsweetened coconut milk 1/4 cup shredded fresh coconut (or unsweetened dried coconut) 1 tablespoon lime juice 1 teaspoon lime zest 2 tablespoons finely chopped red onion 2 tablespoons chopped cilantro or mint 1 tablespoon olive oil Salt and black pepper, to taste Optional: chili flakes or chopped chili for heat Optional: toasted sesame seeds for garnish Directions: Bring a pot of salted water to a boil. Add cubed taro and cook for 12–15 minutes or until fork-tender. Drain and let cool. In a large bowl, whisk together coconut milk, lime juice, lime zest, olive oil, salt, and pepper. Add the cooked taro, shredded coconut, red onion, and chopped herbs to the bowl. Toss gently to coat. Adjust seasoning with more salt, pepper, or lime juice if needed. Garnish with chili flakes and toasted sesame seeds if desired. Serve chilled or at room temperature. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 290 kcal | Servings: 4 servings #tarosalad #coconutsalad #plantbasedmeals #tropicalflavors #veganrecipes #rootvegetables #coconutmylove #islandinspired #asianfusion #herbydelights #limezest #refreshingsalads #summerbowls #creamyvegan #glutenfreegoodness #saladwithroots #veggielover #easyveganmeals #nourishyourself #tropicalsalad Creamy, herby, and full of tropical flavor — this Taro Root and Coconut Salad is a refreshingly unique addition to your summer spread!

Garlic Soy Vinaigrette Noodle Salad Cold Soba Noodle Salad with Garlic Soy Vinaigrette Ingredients: For the Salad: 8 oz soba noodles 1 cup shredded red cabbage 1 cup julienned carrots 1 cucumber, julienned 3 green onions, sliced 1/4 cup chopped cilantro 2 tablespoons toasted sesame seeds For the Garlic Soy Vinaigrette: 3 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon sesame oil 2 tablespoons olive oil 1 tablespoon honey or maple syrup 2 garlic cloves, finely minced 1 teaspoon grated fresh ginger (optional) Freshly ground black pepper, to taste Directions: Cook soba noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey, garlic, ginger (if using), and black pepper until emulsified. In a large salad bowl, combine soba noodles, cabbage, carrots, cucumber, green onions, and cilantro. Drizzle with the garlic soy vinaigrette and toss gently to coat everything evenly. Sprinkle with toasted sesame seeds and serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes Kcal: 310 kcal | Servings: 4 servings #sobalover #garlicsoy #noodlesalad #healthyrecipes #asianinspired #sidedishes #plantbasedmeals #meatlessmonday #vinaigretterecipe #glutenfreeoption #freshflavors #saladideas #quicklunch #easyrecipes #soyrecipes #coldnoodles #veggiebowls #homecooking #cleaneating #saladseason Need a refreshing and savory salad? Try this Cold Soba Noodle Salad with Garlic Soy Vinaigrette – it’s packed with flavor and crunch!

Black-eyed Pea Soup Smoky Black-eyed Pea Soup with Vegetables and Herbs Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 teaspoon smoked paprika 1/2 teaspoon thyme 1/4 teaspoon cayenne pepper (optional) 4 cups cooked black-eyed peas (or 2 cans, drained and rinsed) 4 cups vegetable broth 1 bay leaf Salt and pepper to taste 1 tablespoon lemon juice Fresh parsley, chopped, for garnish Directions: Heat olive oil in a large soup pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, carrots, and celery. Sauté for another 5 minutes. Add smoked paprika, thyme, and cayenne. Stir to coat the vegetables. Add black-eyed peas, vegetable broth, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes to blend flavors. Remove bay leaf. Blend a portion of the soup with an immersion blender or in a regular blender for a creamier texture, if desired. Stir in lemon juice, adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 280 kcal | Servings: 4 servings #souplovers #veganrecipes #blackeyedpeas #vegetariansoup #healthycomfortfood #veganprotein #dairyfree #glutenfreeeats #soulfoodinspired #easyvegandinner #plantbasedmeals #souprecipe #highfibermeals #homemadesoup #winterwarmers #smokypaprika #veggiesoup #vegancomfortfood #meatlessmeals #veganstew This hearty Black-eyed Pea Soup is a cozy bowl of smoky, herby comfort. Packed with veggies, flavor, and plant-based protein!

Corn and Coconut Soup Sweet Corn and Coconut Milk Soup with Ginger and Lime Ingredients: 1 tablespoon coconut oil 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 3 cups fresh or frozen corn kernels 1 (14 oz) can coconut milk 2 cups vegetable broth 1 tablespoon lime juice Salt and pepper to taste Fresh cilantro, chopped, for garnish Chili flakes or sliced red chili (optional for heat) Directions: In a large pot, heat coconut oil over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in garlic and ginger and cook for 1–2 minutes, until fragrant. Add corn, coconut milk, and vegetable broth. Stir to combine and bring to a gentle boil. Reduce heat and let the soup simmer for 10–12 minutes. Use an immersion blender to blend the soup partially, leaving some kernels whole for texture. Stir in lime juice and season with salt and pepper to taste. Serve hot, garnished with chopped cilantro and chili flakes or sliced chili if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 310 kcal | Servings: 4 servings #veganrecipes #cornsoup #coconutmilk #plantbasedmeals #glutenfreeeats #dairyfreecooking #sweetcorn #vegancomfortfood #souplovers #coconutsoup #vegetariansoup #gingerflavor #limeinfused #easyvegandishes #simplelunch #lightdinners #nourishingmeals #tropicalflavors #homemadesoup #quickmeals This creamy Corn and Coconut Soup is like a warm tropical hug! With fresh ginger, lime, and sweet corn, it’s perfect for a cozy meal or light lunch.