Here are five delicious plant-based recipes delivered by amazing plant-based food bloggers. The stars of this week’s newsletter are tomatoes, a versatile vegetable (oops fruit!) that can be used in salads, soups, dips, and sauces. Let’s get cooking!
QUICK & EASY CREAMY TOMATO MUSHROOM PASTA
This recipe is quick and easy to make, is there anything more that needs to be said? You’ll be able to serve the meal in 20 minutes and the blogger used no hard-to-find ingredients. This recipe was created by the wonderful Angela from the Oh she glows blog.
MIZUNA TOFU SCRAMBLE BURRITO
Tofu scramble is a staple in our home. We eat it every week so we like to try new recipes to spice it up a little bit and not get bored. A tofu scramble burrito is a great idea if you like to try new things! And don’t worry if you don’t have mizuna. Any green will do. Kristy from Keepin it kind created this recipe, check her out.
ROASTED TOMATO EGGPLANT & RED PEPPER SOUP
This is one of the most delicious soups you will ever make. If you’re looking for something that will impress your family with flavor then this is it. Chantal from Fresh is real blog created this magic.
CHICKPEA SALAD SAMMICHES
Isa from The post punk kitchen says this recipe is as basic as it gets. The most important part of it is to NOT MASH the chickpeas. Yep, that’s all! Now go on and enjoy the yumminess.
BUTTERBEAN STEW
Yes, I know it’s not fall. But trust me. This recipe by Rachel Ama is easy to make and you probably already have all the ingredients at home. When the evenings get colder, you’ll thank me for it.
Did you know….
That tomato is a fruit?! Botanists classify tomatoes as fruit because they develop from the ovary of flowering plants and contain seeds. Fruit or vegetable, tomatoes are delicious and nutritious. They are cholesterol-free, fat-free, low-calorie, and low-sodium plus they are an excellent source of vitamin C and A.
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