Colorful Jicama Noodle Salad with Creamy Tahini-Ginger Dressing

Jicama is spiralized to serve as "noodles" in this fresh vegetable salad. Then, peppers, scallions, purple cabbage, kale, and cilantro are tossed with the jicama and drizzled with a creamy tahini-ginger dressing. This recipe can serve 2-3 for a full meal or 4 smaller side salads.

Savory Lentil + Quinoa Protein Pancakes

Red lentils and white quinoa are soaked overnight and blended with a mixture of spices to create a savory and protein-packed pancake batter. Minced serrano peppers and shallots are folded in to add a subtle kick, and the batter is cooked to perfection in a pan. The topping ideas for these savory pancakes are endless, but I highly recommend you start with tomatoes, avocado, and this hemp seed + pepita dressing [https://www.blissfulbasil.com/2014/02/05/purple-sweet-potato-power-bowl/] drizzled on top.

Vegan Crockpot Carnitas

RAW SUPERFOOD ENERGY BITES

These are the perfect snack to have around when you’re craving something sweet but healthy. Each bite provides a little fiber, protein, healthy fat, and natural sugars for an energy boost. 

Winter Red Salad with Curried Nut & Seed Mix

A seasonal salad with raw beet, cabbage and kale, tossed with an easy vinaigrette dressing and topped with curried nuts and seeds makes the perfect 30-minute nutrient-rich meal.

Vegan Crockpot Carnitas

No-Bake Almond Butter + Strawberry Jam Breakfast Bars

These no-bake vegan, gluten-free bars are an updated, breakfast-friendly, oil-free remix of these no-bake cherry chia crumble bars [https://www.blissfulbasil.com/no-bake-cherry-chia-crumble-bars-vegan-gluten-free/]. They're packed with dietary fiber, protein, potassium, manganese, copper, Vitamin E, and blood-sugar balancing biotin. They do contain a small amount of coconut sugar (about ⅓ cup total) and pure maple syrup (2 tablespoons). If that's not your breakfast jam (pun unintended), opt to enjoy them as a subtly sweet snack or feel-good dessert instead. The no-bake almond butter crust is made by pulsing together a combination of ground rolled oats and raw almonds, almond butter, dates, coconut sugar, and sea salt. Unlike most no-bake crusts, which tend to be dense and chewy, this crust is sturdy yet light. Plus, its flavor reminds me of graham cracker crust. A win-win. It's topped with a naturally sweetened strawberry chia jam.

Root Vegetable Panzanella Salad with Balsamic-Herb Vinaigrette

Panzanella, or Italian bread salad, is traditionally made by tossing together tomato wedges, lightly-toasted bread cubes, basil, and sliced red onion in a tangy vinaigrette. However, this winter-appropriate version is made with root vegetables and an herby-balsamic vinaigrette.

Vegan Eggnog Truffles

These vegan eggnog truffles are delightfully rich and festive. A crisp white chocolate coating gives way to a fluffy, almost whipped vegan eggnog buttercream made from a combination of raw cashews, almond milk, coconut butter, pure maple syrup, coconut flour, nutmeg, vanilla, and sea salt (or kala namak for an eggy flavor). Feel free to dress these holiday treats up with a sprinkle of grated nutmeg, or keep things simple with a bare white chocolate coating. 

Spicy Vegan Sunflower-Lentil Falafel with Smoky Tomato Aioli

These baked vegan falafel pack a kick of heat and lots of plant-based protein. They're made with a base of greens lentils and ground sunflower seeds and are both grain-free and gluten-free. Enjoy them all on their own or tuck them into wraps, top with veggies, and generously drizzle with smoky tomato aioli.