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Tag: vegan

  • Sauteed Baby Spinach With Currants and Pine Nuts

    Sauteed Baby Spinach With Currants and Pine Nuts

    How to Make Sauteed Baby Spinach With Currants and Pine Nuts

    This recipe featured in:

     


    8 min prep time


    8 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil in an extra-large skillet over medium heat. Add the garlic and sauté until it begins to lightly brown, about 2 minutes. Transfer the garlic to a small dish and set aside.
    2. Add the spinach to the skillet, one large handful at a time. Cook and toss with tongs until all of the spinach is just wilted, about 4 minutes. Add the lemon juice and currants, and toss to combine, about 30 seconds. Remove from the heat and sprinkle with the salt and, if using, pepper.
    3. Using tongs, transfer the spinach to a serving bowl or platter. Top with the reserved garlic slices and the pine nuts, and serve with the lemon wedges.
    Veggie Rich
    Low Carb
    Vegan
    Vegetarian
    Foodie
    Holidays & Entertaining
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        2g

    • Protein
      3g

    • Potassium
      595mg
      13%

    Ingredients

    pine nuts (pan-toasted)
    1 tbsp

    black pepper (optional)
    1/4 tsp

    salt
    1/4 tsp

    raisins or currants
    1 tbsp

    lemon (1/2 juiced, 1/2 cut into 4 wedges)
    1

    spinach
    1 lbs

    garlic (thinly sliced)
    1 clove

    olive oil
    1 tsp

  • Roasted Winter Vegetables

    Roasted Winter Vegetables

    How to Make Roasted Winter Vegetables

    Roasting winter root vegetables caramelizes their natural sugars, producing a complex, toasty, and lightly sweet flavor. This recipe calls for a variety of winter vegetables, but you could use any combination, as long as you end up with about 12 cups total of bite-size pieces. This recipe can easily be cut in half if you’re not cooking for a crowd. For added acidity, you could drizzle lightly with balsamic vinegar just before serving.


    30 min prep time


    1 hr cook time


    14servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. In a large bowl, combine all the ingredients except the parsley and thyme.
    2. Divide the vegetables between 2 large baking sheets, and spread them in a single layer on each sheet. Roast the vegetables for 45 to 60 minutes, turning and stirring them halfway through, until they are tender and lightly browned.
    3. Add the vegetables to a serving bowl, and mix in the parsley and thyme.
    Veggie Rich
    Low Sodium
    Comfort Food
    Vegan
    Vegetarian
    Holidays & Entertaining
    Sides
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    Nutrition facts

    14 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.3g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      95mg

      4%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g

    • Protein
      2g

    • Potassium
      370mg
      8%

    Ingredients

    carrots (peeled and sliced into 1-inch rounds)
    2 cup

    sweet onion (chopped)
    2 cup

    turnips (peeled and cut into 1 1/2-inch cubes)
    2 cup

    parsnips (peeled and sliced into 1-inch thick rounds)
    2 cup

    rutabaga (peeled and cut into 1-inch cubes)
    2 cup

    butternut squash (peeled and cubed)
    2 cup

    garlic (peeled)
    12 clove

    olive oil
    2 tbsp

    salt
    1/2 tsp

    minced fresh thyme
    1 tbsp

    chopped fresh parsley
    1/3 cup

  • Mojito Sweeties Mash

    Mojito Sweeties Mash

    How to Make Mojito Sweeties Mash

    Mint and lime juice give these mashed sweet potatoes some mojito flair! For a complete, balanced meal, pair with a simple protein, like this Balsamic-Glazed Salmon, and fill the rest of your plate with a non-starchy vegetable.


    10 min prep time


    35 min cook time


    4servings


    About 1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Put the whole sweet potatoes in a large saucepan and add enough cold water to cover. Bring the potatoes to a boil over high heat. Reduce the heat to medium-low and simmer until tender, 30–35 minutes. Drain the potatoes and rinse under cold water until they’re easy to handle.
    2. Meanwhile, warm the oil in a small saucepan over high heat until warm, about 1 minute. (Or microwave the oil in a microwavable bowl on high until the oil is warm, about 30 seconds.) Add the mint leaves and crush with the handle of a wooden spoon or a pestle. Set aside.
    3. Peel the sweet potatoes and return them to the saucepan. Add the mint mixture, lime juice, salt, and pepper. Mash the potatoes with a potato masher until smooth and creamy. Transfer the potatoes to a serving bowl, garnish with the mint sprigs, and serve hot.
    Caribbean
    Comfort Food
    Vegan
    Vegetarian
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      About 1/2 cup


    • Amount per serving



      Calories





      145

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      157mg

      7%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        9g

    • Protein
      2g

    Ingredients

    olive oil
    1 tbsp

    chopped fresh mint
    2 tbsp

    lime juice
    2 tbsp

    salt
    1/4 tsp

    sweet potatoes (unpeeled)
    2 large (about 1 1/2 lbs)

    black pepper
    1/4 tsp

  • Green Beans With Cranberries and Hazelnuts

    Green Beans With Cranberries and Hazelnuts

    How to Make Green Beans With Cranberries and Hazelnuts

    Brighten up a side of green beans with tart cranberries, fresh lemon zest, and crunchy hazelnuts! This simple side dish feels gourmet but is super easy to prepare. It also makes a nice, light addition to your Thanksgiving table instead of the traditional, heavy green bean casserole.


    15 min prep time


    3 min cook time


    16servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill a large pot 2/3 full of water and bring to boiling. Add the green beans, turn off the heat, and let the green beans stand in the water for 3 minutes. Drain the beans and add them to a serving bowl or platter.
    2. In a small bowl, combine the oil, nuts, cranberries, salt, and pepper. Top the green beans with the cranberry-nut mixture. Garnish with the lemon zest.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Vegan
    Vegetarian
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Quick & Easy
    Sides
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    Nutrition facts

    16 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      35

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      85mg
      2%

    Ingredients

    lemon
    1

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    dried cranberries
    3 tbsp

    hazelnuts (coarsely chopped)
    1/4 cup

    olive oil
    1 tbsp

    fresh green beans (trimmed)
    2 lbs

  • Chili-Roasted Shallots and Brussels Sprouts

    Chili-Roasted Shallots and Brussels Sprouts

    How to Make Chili-Roasted Shallots and Brussels Sprouts


    20 min prep time


    45 min cook time


    9servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. Add the shallots to a shallow baking dish. Drizzle with 1 Tbsp. of the oil and coat with the chili powder and half of the salt. Cover the dish with foil and roast for 40 minutes, or until tender. Uncover and continue to bake an additional 5 to 6 minutes.
    2. Meanwhile, add the brussels sprouts to a bowl along with black pepper and the remaining oil and salt. Toss to coat. Spread the brussels sprouts in one layer on a baking sheet lined with parchment paper or nonstick foil. Roast the sprouts at 400 degrees for 30 minutes, or until tender.
    3. To serve, combine the shallots and brussels sprouts in a serving bowl. Top with the pine nuts and lemon zest.
    Fiber Focused
    Veggie Rich
    Vegan
    Vegetarian
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Sides
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    Nutrition facts

    9 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      155mg

      7%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      5g

    • Potassium
      640mg
      14%

    Ingredients

    lemon
    1

    pine nuts
    1/4 cup

    black pepper
    1/4 tsp

    brussels sprouts (washed, trimmed, and halved)
    2 lbs

    Parchment Paper
    1

    salt (divided)
    1/2 tsp

    chili powder
    1/2 tsp

    olive oil (divided)
    2 tbsp

    shallots (halved and peeled)
    2 lbs

  • Brussels Sprouts With Oranges

    Brussels Sprouts With Oranges

    How to Make Brussels Sprouts With Oranges

    Brussels sprouts and oranges create a colorful, sweet-and-savory side dish that will make a beautiful addition to a Thanksgiving or holiday meal.


    15 min prep time


    20 min cook time


    12servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Zest the orange and add the zest to a small ramekin. Peel and section the orange, cutting each section in half; set aside. Add the walnuts to a small skillet and toast over medium heat for 3 to 4 minutes, or until lightly browned.
    2. In a large skillet over medium-high heat, heat 1 Tbsp of the oil. Add the shallots and sauté for 4 to 5 minutes, until slightly browned. Remove the shallots with a slotted spoon; set aside. Add the remaining oil to the pan and then add the sprouts. Sauté the sprouts for 10 to 15 minutes, until browned and cooked through. Add the orange sections, orange zest, and sautéed shallots and cook for 2 minutes.
    3. Season the sprouts with salt and pepper and place in a large serving bowl. Top with the walnuts and serve.
    Low Sodium
    Low Carb
    Veggie Rich
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      65mg

      3%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      310mg
      7%

    Ingredients

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    brussels sprouts (trimmed and halved)
    2 lbs

    shallots (peeled and thinly sliced)
    2

    olive oil (divided)
    2 tbsp

    walnuts (coarsely chopped)
    1/4 cup

    orange
    1

  • Black Bean and Peach Salsa

    Black Bean and Peach Salsa

    How to Make Black Bean and Peach Salsa

    Chef’s Secret: Mango can be substituted for the peach if you prefer.
     


    15 min prep time


    24servings


    2 Tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Mix all ingredients together. Prepare the salsa early in the day, if possible, to allow flavors to blend.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Vegetarian
    Vegan
    Sauces
    Holidays & Entertaining
    Foodie
    Appetizers
    Quick & Easy
    Snacks
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    Nutrition facts

    24 Servings



    • Serving Size

      2 Tbsp


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      25mg

      1%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      70mg
      1%

    Ingredients

    black pepper
    1

    salt
    1/8 tsp

    red onion (minced)
    2 tbsp

    lemon (juiced)
    2

    fresh parsley (chopped)
    1/2 cup

    olive oil
    1 tbsp

    ground cumin
    1/2 tsp

    peaches (diced)
    2

    black beans (drained and rinsed)
    15 oz

  • Berry Salsa

    Berry Salsa

    How to Make Berry Salsa


    15 min prep time


    5servings


    1/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients in a small bowl and serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to blend before serving.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mexican/Southwestern
    Kid Friendly
    Snacks
    Sauces
    Quick & Easy
    Holidays & Entertaining
    Foodie
    Appetizers
    Vegetarian
    Vegan
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    Nutrition facts

    5 Servings



    • Serving Size

      1/4 cup


    • Amount per serving



      Calories





      30

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g

    • Protein
      0g

    • Potassium
      95mg
      2%

    Ingredients

    chili powder
    1/4 tsp

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    lime (juiced)
    1/2

    fresh cilantro (minced)
    1/4 cup

    red onion (diced)
    1/4 cup

    avocado (diced)
    1/4

    frozen strawberries (thawed and drained)
    1/2 cup

    frozen blueberries (no sugar added, thawed and drained)
    1/2 cup

  • Sun-Kissed Health Salad

    Sun-Kissed Health Salad

    How to Make Sun-Kissed Health Salad

    Creamy, crunchy, tangy, and loaded with protein – this salad has it all! Blending avocado into the dressing makes it rich and creamy, and the addition of citrus can make it feel like summer any time of year. Quinoa, edamame, and pepitas add protein, making this a hearty salad that would be great along side a sandwich or soup for lunch!

    Find this recipe and more in our cookbook Guilt-Free Comfort Favorites from the Mr. Food Test Kitchen. 


    30 min prep time


    20 min cook time


    6servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Make the citrus dressing: In a blender or food processor, blend olive oil, lemon juice, orange juice, 1/4 of the avocado, parsley, salt, and garlic until smooth. Set aside.
    2. In a large bowl, combine lettuce, tomato, quinoa, edamame, the rest of the avocado, and pepitas. Pour dressing over salad and toss gently. Serve immediately or chill until ready to serve.
    Veggie Rich
    Low Sodium
    Fiber Focused
    Comfort Food
    Vegetarian
    Vegan
    Sides
    Salads
    Salad Dressings & Condiments
    Lunch
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g

    • Protein
      7g

    • Potassium
      490mg
      10%

    Ingredients

    olive oil
    2 tbsp

    lemon juice
    2 tbsp

    orange juice
    2 tbsp

    avocado (divided use, pitted, peeled, and diced)
    1 whole

    fresh parsley (stems removed)
    1/4 cup

    salt
    1/4 tsp

    garlic
    1 clove

    bibb or boston lettuce (cut into 1-inch pieces)
    1 head

    grape or cherry tomatoes (cut in half)
    1 cup

    quinoa (cooked according to package directions and cooled)
    1/2 cup

    frozen shelled edamame (cooked according to package directions)
    1 cup

    unsalted pepitas
    2 tbsp

  • Broccoli, Frozen & Cooked

    Broccoli, Frozen & Cooked

    How to Make Broccoli, Frozen & Cooked

    Frozen broccoli prepared without additional ingredients.


    0 min prep time


    5 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Steam, microwave, or roast broccoli according to package directions.
    Low Carb
    Veggie Rich
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      26

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      22mg

      <1%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        3g

        11%

    • Protein
      3g

    Ingredients

    frozen broccoli florets
    2 cup