Bell Pepper and Corn Pasta Salad


  • 10 ounces fusilli pasta
  • 2 tablespoons olive oil
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, chopped
  • 1 medium orange bell pepper, chopped
  • 2 medium ears corn, kernels removed
  • 1/4 cup chopped fresh basil
  • 1/4 cup pine nuts

For dressing

  • 1/4 cup olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon pure maple syrup
  • salt and red pepper flakes, to taste

Cook pasta according to package, drain, rinse with cold water and add to a large bowl.

Add olive oil to a large skillet set over medium heat. Add the onion and cook for about 2 minutes, until it starts to soften. Add the garlic and cook for 30 seconds. Add in both peppers and corn. Continue to cook for about 3 to 5 minutes, until the peppers are crisp tender. Remove from the heat and add to the bowl with the pasta, along with the basil and pine nuts. Toss to combine.

In a small bowl, whisk together all of the dressing ingredients. Pour into the bowl with the pasta and toss to combine. Season with additional salt and red pepper flakes as needed. Serve immediately or chill in the refrigerator.

Sourced from Oh My Veggies blog.


Green Chickpeas and Brown Rice


For chickpeas

  • 1 can chickpeas drained and rinsed
  • 1 5 ounce package baby spinach
  • 1 1/2 cups cilantro
  • 3/4 cup red onion, chopped finely

For dressing

  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp maple syrup (or liquid sweetener)
  • 3/4 tsp sea salt and ground pepper, or to taste

To serve

  • 1 cup cooked brown rice
  • Sliced fresh tomatoes

Cook rice according to package.

In a food processor, add the spinach and cilantro and pulse until chopped very small. Add the processed spinach and cilantro, chickpeas, and chopped onion into a large bowl and stir.

In a small jar, whisk together the lime juice, olive oil, minced garlic, cumin, maple syrup, and salt.

Pour the dressing on top of the chickpea mixture and stir well. Let stand for about 10 minutes.

Top brown rice with tomato slices and the chickpea mixture and serve.

Sourced from Oh She Glows blog.

Falafel Tacos with Avocado Sriracha Cream



  • 1 can chickpeas, drained and rinsed
  • 1/2 cup cilantro
  • 2 bps whole wheat flour
  • 1/4 red onion, diced
  • 2- 3 cloves garlic
  • juice of 1/2 lemon
  • 1 1/2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • salt and pepper to taste

Avocado Sriracha Cream

  • 1 very ripe avocado
  • 1/2 cup cashews soaked overnight
  • juice of 1/2 lemon
  • 1- 2 tbsp (or more) Sriracha

For the tacos

  • 4- 6 hard or soft taco shells
  • sliced tomato
  • sliced red onion
  • chopped cilantro leaves

Preheat oven to 350 degrees and cover a baking sheet with parchment paper.

In a food processor, add all the falafel ingredients. Process until you have a smooth ball of dough. If the batter is too dry, add a tablespoon of olive oil and pulse. Scoop smalls balls of dough onto parchment paper and flatten into patties. Bake for 20 minutes, flipping half way through.

To prepare the Sriracha cream, combine the soaked cashews with 1/4 to 1/2 cup of water in a blender. Blend until smooth. Then add the remainder of the ingredients to the blender and blend until smooth.

To prepare the tacos, layer falafel, tomato, red onion and fresh cilantro into taco shells and top with avocado Sriracha cream sauce.

Sourced from Pumpkin and Peanut Butter blog.