I love the blend of textures in this quinoa salad, you’ll enjoy a mixture of chewy, soft and crunchy, all in one single bite. Bold flavors from the radishes and the fresh herbs, a little nuttiness from the toasted seeds, and just the right amount of sweetness from the golden raisins take this healthy plant-based meal to the next level. And the bright citrus dressing complements the vegetables in such a lovely way. The dressing is a combination of olive oil, lime and orange juice, and ginger. It’s light, a bit tart and oh-so-tasty and it livens up the whole meal.

This satisfying salad will keep you full for hours but it’s not going to leave you feeling heavy and drained. It’s light, filling and packed with nutrients. I won’t bore you with all the health benefits, but I will mention this meal is an amazing source of fiber and plant-based protein. It’s the perfect addition to my weekly menu, and I think you are going to love it too.

Plus, it travels well, unlike regular salad. Are you a meal prep fan? Make a big batch, keep it in the fridge, and grab a container on your way to work. This refreshing salad is the perfect on-the-go lunch. Just keep the seeds in a smaller, separate container and add them to the salad right before you eat it, so they don’t get soggy.

Make this healthy salad for your next family dinner, it can be a satisfying main dish or a nourishing side dish. Either way, your family is going to love it. Or better yet, bring this vibrant salad to your next barbecue or dinner party. Share the recipe with your friends.

If you try this easy vegan salad let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Herbed Quinoa Pea Salad

Vegan, wholesome, and packed with flavor! This refreshing spring salad is delicious and has a lovely blend of textures. It's a satisfying main dish or a nourishing side dish that everyone is going to love.

Course Mains, Salads, Sides

Cuisine Mediterranean Diet Friendly, Plant-based, Vegan

Keyword easy vegan recipe, healthy salads, plant based meal, quinoa salads, vegan side dish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3 mains - 6 sides

Ingredients

SALAD:

• ⅔ cup uncooked quinoa
• 1 cup cooked peas, I used frozen
• ½ cup cooked corn, I used frozen
• ½ cup very thinly sliced radishes
• ½ cup parsley, finely chopped
• ½ cup mint, finely chopped
• ⅓ cup finely chopped chives
• 3 Tbsp golden raisins
• 3 Tbsp toasted pumpkin seeds*
• 2 Tbsp sesame seeds

CITRUS DRESSING:

• 3 Tbsp olive oil
• 1 Tbsp lime juice
• 1 Tbsp orange juice
• 1 tsp coconut nectar, maple syrup or honey
• ½ tsp lime zest
• ½ tsp ground ginger

Instructions

• To cook the quinoa, rinse well and place it in a medium pot with lots of water. Bring to a boil, then lower the heat and simmer for 15 – 20 minutes, until tender. Drain well and cool completely.
• While the quinoa is cooking prep the veggies and make the dressing. Add all dressing ingredients to a small jar, close the lid and shake until well combined.
• Once the quinoa is cool, add quinoa, peas, corn, radishes, fresh herbs, raisins and seeds to a big bowl.
• Drizzle the dressing over the quinoa salad and toss to combine. Season with salt and pepper.
• Enjoy this refreshing salad!
• You can store leftovers in an airtight container in the fridge for 2 – 3 days. If you are making this salad ahead of time, don’t add the seeds until you are ready to eat it, or they will get soggy.

Video

Notes

* You can toast the seeds in a skillet over medium heat (no oil) until slightly golden, just shake the pan a few times so they don’t burn.

The post Herbed Quinoa Pea Salad appeared first on Monday Dreams.

Wholesome, comforting and so incredibly delicious.

I love Greek food so much! It’s one of my favorite cuisines. It’s simple, fresh and oh-so-tasty. This hearty stew is not a traditional dish, but it’s loaded with Greek flavors. My recipe is inspired by the classic ‘Patates Yahni’, a naturally vegan Greek stew that features potatoes cooked in a rich, herby, tomato and olive oil sauce. Well, this recipe is a little fancier, but I think it’s amazing and I truly believe you are going to love it.

Instead of onion I used leek, and instead of fresh tomatoes, I used a combination of cherry tomatoes and sun-dried tomatoes. These simple swaps add so much flavor. I also added a little white wine (which is what I sipped with every meal while I was visiting Santorini), black olives (a Greek classic) and gigante beans (because Gigantes Plaki are magical, and I thought it would be nice to incorporate some of that magic here). The end result is scrumptious and tastes like a Mediterranean dream. Simple, yet so flavorful.

Whether you are looking for a rich, cozy, satisfying meal that’s a crowd pleaser or a healthy, filling, plant-based dinner, this Greek-Inspired Stew is for you. It checks all the boxes. Best of all, it’s super easy to make. Just a little chopping, a little sauteing and the stove will do the rest for you. All you have left to do is slice a nice sourdough loaf, pour yourself a glass of wine (or not) and enjoy a big bowl of Mediterranean food. Make extra and you’ll have leftovers for the rest of week, but please don’t freeze it! Potatoes don’t freeze well, they’ll lose their texture and become a soggy, mushy mess.

WHY YOU’LL LOVE THIS RECIPE

Wholesome Ingredients: Olive oil, leek, garlic, potatoes, butter beans and tomatoes form the backbone of this dish. It’s simple, nutritious and delicious. It’s high in fiber, has a good dose of plant-based protein, complex carbs and healthy fats. Worried about the alcohol content? Wondering if this meal is kid-friendly? Don’t worry, the stew will simmer for half an hour so the alcohol will evaporate.

Mediterranean Goodness: So many Greek / Mediterranean staples in this warming stew. Think olive oil, garlic, leek, tomatoes, potatoes, beans, olives, herbs, white wine. Grab a spoonful, close your eyes and let the combination of flavors take you to a small village by the Mediterranean Sea.

Simple Comfort Food: Simple, wholesome ingredients and so easy to make, but it feels like a warm hug in a bowl. And it’ll keep you full for hours.

Family-Friendly: This naturally nourishing vegan meal is loved by plant-based enthusiasts and non-vegans alike.

TIPS FOR SUCCESS:

Use High-Quality Ingredients: Mediterranean cuisine is all about the quality of the ingredients. And since this dish relies on simple components, opt for the best ingredients you can find. Bland ingredients will result in a bland soup.

Serving Suggestions: Serve it with a big slice of sourdough bread and fresh herbs.

Make It Ahead: This comforting stew tastes great the next day, making it perfect for meal prep. But please don’t freeze it! Potatoes don’t freeze well, they’ll lose their texture and become a soggy, mushy mess.

WHY THIS GREEK-INSPIRED STEW DESERVES A SPOT ON YOUR TABLE

This nourishing meal is packed with Mediterranean flavors, plant-based protein and fiber. It’s healthy, yet hearty and comforting at the same time. It’s the perfect family dinner that everyone will love.

If you make this vegan stew, let us know what you think. Leave a comment below or tag us on Instagram @mondaydreams blog. We love hearing from you!

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Greek-Inspired Potato Stew

A hearty stew packed with Mediterranean flavors. This easy, wholesome, crowd-pleasing dinner is packed with fiber and healthy fats, and is a great way to add more plants to your diet.

Course Main Course, Soups and Stews

Cuisine Greek, Mediterranean, Plant-based, Vegetarian

Keyword easy vegan recipe, greek food, healthy dinner, mediterranean diet, potato recipes, vegan stew

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

• ¼ cup olive oil
• 5 garlic cloves, minced
• 1 medium leek, thinly sliced, white and light green parts only, yields about ¾ cups
• 1 pound or 450 grams of potatoes, chopped into bite size pieces, I like using quartered baby potatoes
• ½ cup black olives, pitted and finely chopped
• 1 cup small cherry tomatoes, halved
• 2 oz or 50 grams of sun-dried tomatoes, rehydrated and finely chopped, see notes*
• 2 Tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried basil
• ⅔ cups white wine
• 2 cups vegetable broth or water
• 2 cups cooked ‘gigante’ beans, giant butter beans or lima beans, drained and rinsed
• 1 tsp sea salt
• ½ tsp coconut sugar, optional, but I love how it balances the flavor

TO SERVE:

• Sourdough bread
• Fresh herbs

Instructions

• In a large pot, heat the olive oil over medium heat.
• Add garlic and leek and sauté for 2 minutes.
• Add potatoes. Sauté for 2 more minutes.
• Stir in the olives, cherry tomatoes, sun-dried tomatoes, tomato paste and herbs.
• Add wine and vegetable broth, bring to a boil, then lower the heat. Simmer, covered for 15 minutes.
• Add beans, sea salt and sugar and cook, covered, for another 15 minutes. Or until the potatoes are tender.
• Taste and adjust seasoning.
• Serve warm with a big slice of sourdough bread and your favorite fresh herbs.
• Enjoy this cozy stew!

Video

Notes

*If you are using sundried tomatoes in oil, the ones that are already rehydrated and come in a jar. Use about ¾ cup. Measure them first, then finely chop them.

The post Greek-Inspired Potato Stew appeared first on Monday Dreams.

If you’re looking for a quick, healthy, and flavor-packed side dish, this Cucumber, Pomegranate & Pistachio Couscous Salad is it. Light, vibrant, and ready in under 15 minutes, this plant-based recipe is ideal for busy weeknights, summer gatherings, or elegant dinner parties.

Made with whole grain couscous, crisp cucumbers, juicy pomegranate seeds, crunchy roasted pistachios, creamy chickpeas, and fresh herbs like parsley and mint, this easy couscous salad is as nourishing as it is beautiful. Tossed in a citrus dressing, it’s a fresh and satisfying dish that travels well and pairs perfectly with any meal (plant-based or not). Meal-prep it so you have a healthy meal to come home to, take it to work for a quick, light, nourishing lunch or bring it to your next dinner party or barbeque. Trust me, your friends and family will love this refreshing plant-based dish.

WHY YOU’LL LOVE THIS HEALTHY COUSCOUS SALAD

15-Minute Recipe: Quick, simple, and minimal clean-up. I love that about couscous, you don’t even need to boil it and it’s ready in 5 minutes.

Nutritious & Wholesome: Packed with fiber, plant-based protein, and antioxidants.

Loaded with Flavor & Texture: Think sweet, crunchy, herby, citrusy, and satisfying. So damn good!

Perfect for Meal Prep: Holds up well in the fridge for 2–3 days.

Vegan + Dairy-Free: 100% plant-based and naturally nourishing.

This is the kind of whole grain salad that checks every box: healthy, delicious, and easy to make.

INGREDIENTS THAT ARE AS GOOD FOR YOU AS THEY ARE DELICIOUS

Whole Grain Couscous: A quick-cooking, fiber-rich grain that makes a light and fluffy base.

Cucumbers: Add crunch, hydration, and a cooling contrast.

Pomegranate Seeds: Provide a sweet-tart pop of flavor plus vitamin C and antioxidants. Plus, they are gorgeous, and I just love their juicy texture.

Chickpeas: A plant-based protein powerhouse loaded with fiber and essential minerals.

Roasted Pistachios: Rich in healthy fats and vegan protein, they add an irresistible crunch and a delicious nutty flavor.

Fresh Parsley & Mint: Brighten and freshen the entire salad. This combo is just perfection.

Citrus Dressing: A simple citrus vinaigrette to tie it all together. Olive oil, orange and lemon juice. Simple, yet bright and tasty.

HOW TO MAKE THIS COUSCOUS SALAD (STEP-BY-STEP)

Cook the couscous: In a heat-proof bowl, pour boiling water over the couscous. Cover with a big plate and let it sit for 5 minutes, then fluff with a fork.

Prep your mix-ins: While the couscous steeps, chop the cucumbers, onion and herbs, rinse and drain the chickpeas, and remove the pomegranate seeds.

Assemble the salad: In a large bowl, combine couscous, cucumber, chickpeas, pomegranate seeds, onion, parsley, and mint. Drizzle with olive oil, orange and lemon juice and toss gently to coat. Serve with the roasted pistachios on top.

EXPERT TIPS & SUBSTITUTIONS

Make it gluten-free: Swap couscous for quinoa or millet. I think millet is more similar to couscous in texture and taste.

Make ahead: Prepare a few hours in advance and refrigerate. Add pistachios just before serving for the best crunch.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Perfect for meal prep or packing for lunch. The flavors only get better as it sits!

THIS COUSCOUS SALAD IS PERFECT FOR:

Plant-based dinner parties.

Summer BBQs or potlucks.

Healthy lunchbox meals.

Light weekday dinners.

Easy vegan meal prep.

If you make this Cucumber, Pomegranate & Pistachio Couscous Salad leave a comment and rating below! And be sure to tag us @mondaydreamsblog on Instagram so we can see your colorful creations.

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Cucumber, Pomegranate & Pistachio Couscous

A light, vibrant, and ready in less than 15 minutes side dish. This healthy vegan couscous is perfect for busy weeknights, summer gatherings, or elegant dinner parties.

Course Salads, Sides

Cuisine Mediterranean, Plant-based

Keyword couscous, healthy salads, healthy side dish, pistachio, pomegranate recipes, salads, vegan sides

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 5 - 6 sides

Ingredients

• ¾ cup whole-wheat couscous
• 1 cup cooked chickpeas
• ¾ cup finely cubed cucumber
• ¾ cup pomegranate seeds
• ½ cup finely cubed yellow onion*
• ½ cup parsley, minced
• ½ cup mint, minced
• 2 – 3 Tbsp olive oil
• 1 ½ Tbsp lemon juice
• 1 ½ Tbsp orange juice
• ¾ cup roasted pistachios, roughly chopped
• Sea salt and freshly ground pepper to taste

Instructions

• In a medium heat-proof bowl, pour ¾ cup of boiling water over the couscous. Make sure the couscous is submerged. Cover the bowl with a big plate and let it sit for 5 minutes, then fluff with a fork.
• While the couscous steeps, prepare the rest of the ingredients.
• Add cooked couscous, chickpeas, cucumber, pomegranate seeds, onion, parsley and mint to a big bowl. Drizzle with olive oil (start with 2 tablespoons), lemon and orange juice and toss to coat. Season with salt and pepper. Taste, see if you’d like to add the third tablespoon of olive oil or a little more lemon juice.
• Serve with the roasted pistachios on top. Enjoy this refreshing salad!
• Store leftovers in an airtight container in the fridge for up to 3 days. Add pistachios just before serving for the best crunch. This meal is perfect for meal prep or packing for lunch. The flavors only get better as it sits!

Video

Notes

* I don’t like the strong taste of raw onions, so I add the chopped onions to a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor. 

The post Cucumber, Pomegranate & Pistachio Couscous appeared first on Monday Dreams.

If you’ve traveled through Greece, chances are you’ve tried this delicious dish. But if you’ve never experienced the magic of Gigantes Plaki, you’re in for a treat!

Greek food is AMAZING, it’s simple, fresh and so flavorful. It’s very difficult to have bad food in Greece, or maybe I was just lucky, but every dish I had was incredible. Gigantes Plaki is one meal I had often, because it’s naturally vegan and scrumptious. So, what’s special about this traditional dish? Nothing. Gigantes Plaki combines giant beans with a garlicky tomato sauce; that’s it. Sounds boring? Trust me, it’s not. The secret to this incredible recipe is baking the beans for a long time. The sauce will thicken and develop a beautiful depth of flavor. The result is a comforting, rich, fragrant, truly satisfying meal you are going to be making on repeat. Because this super easy, yet wholesome and delicious dish will quickly become a family favorite.

WHY YOU’LL LOVE THIS RECIPE:

Wholesome Ingredients: Olive oil, onion, garlic, butter beans and tomatoes form the backbone of this dish. It’s simple, nutritious and delicious. Also, you might already have everything you need to make this recipe in your kitchen.

Mediterranean Goodness: The combination of tender white beans with a rich, garlicky tomato sauce that’s slow-simmered to perfection delivers a healthy and hearty meal that’s bursting with Mediterranean flavors.

Effortless Comfort Food: It’s a breeze to prepare but feels like a warm hug in every bite. Yes, it takes a bit of time to cook, but the oven does most of the work. Also, most recipes cook the beans from scratch, I like saving some time and buying jarred beans. Canned beans work too.

Family-Friendly: This naturally nourishing vegan meal is loved by plant-based enthusiasts and non-vegans alike.

TIPS FOR SUCCESS:

Use High-Quality Ingredients: Since this dish relies on simple components, opt for the best olive oil, ripe tomatoes, and creamy butter beans you can find. Bland tomatoes will result in a bland dish.

Serving Suggestions: Serve it with a big slice of sourdough bread and fresh herbs. You could also top it with chopped black olives and vegan (or not) feta cheese.

Make It Ahead: Gigantes Plaki tastes just as good the next day, making it perfect for meal prep.

WHY GIGANTES PLAKI DESERVES A SPOT ON YOUR TABLE

This dish isn’t just a testament to the beauty of Mediterranean cuisine; it’s also a versatile recipe that can be enjoyed in countless ways. Serve it as a main course, a hearty appetizer, or a satisfying side dish. Whether you’re hosting a dinner party or looking for an easy weeknight meal, Gigantes Plaki delivers every time.

This nourishing meal is loaded with plant-based protein and fiber. So, grab your ingredients, channel those sunny Greek vibes, and enjoy this simple yet unforgettable recipe. And let us know how it turns out— so, leave a comment below or tag us on Instagram @mondaydreams blog. We love hearing from you!

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Gigantes Plaki a.k.a Giant Baked Beans

A traditional Greek recipe that’s incredibly easy to make, naturally vegan, protein-rich and fiber-rich. This comforting, rich, fragrant, truly satisfying meal will quickly become a family favorite.

Course Appetizers, Main Course, Sides

Cuisine Greek, Mediterranean, Plant-based

Keyword butter beans, easy recipes, greek food, healthy dinner, mediterranean cuisine, mediterranean diet

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 3 mains

Ingredients

• 3 Tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 cups chopped tomatoes, use fresh, ripe tomatoes
• ½ cup water
• 2 Tbsp tomato paste
• 1 tsp coconut sugar, or brown sugar
• ½ tsp sea salt
• ½ tsp dried oregano
• ¼ tsp chili flakes
• Big pinch of cinnamon
• 2 cups cooked giant butter or lima beans, drained and rinsed

TO SERVE:

• Sourdough bread
• Fresh herbs
• Chopped black olives, optional
• Vegan (or not) feta, optional

Instructions

• Preheat the oven to 350 °F / 180°C.
• In an oven-safe large skillet, heat the olive oil over medium heat. If you don’t have an oven-safe skillet, just use a normal skillet and then transfer the beans to an oven safe casserole.
• Add onion and garlic, sauté for 5 minutes, until translucent.
• Add tomatoes, water, tomato paste, sugar, sea salt, oregano, chili flakes and cinnamon. Sauté for 10 more minutes.
• Stir in the butter beans. Turn off the heat.
• If you don’t have an oven-safe skillet, transfer the mixture to a baking dish.
• Bake the beans for 50 minutes, the sauce should be thick and bubbly.
• Sprinkle a bit more sea salt on top if needed and serve with a big slice of sourdough bread and your favorite fresh herbs.
• Enjoy this comforting meal.

The post Gigantes Plaki a.k.a Giant Baked Beans appeared first on Monday Dreams.

Looking for a quick, satisfying, and healthy lunch? This Smashed Chickpea Avocado Sandwich is your answer! Bursting with plant-based protein, fiber, and healthy fats, this sandwich is ready in just 15 minutes. It’s simple, flavorful, and perfect for a nourishing midday meal. Plus, it’s completely vegan and loaded with nutrients. Let’s dive in!

WHY YOU’LL LOVE THIS RECIPE:

Quick & Easy: Ready in 15 minutes or less.

Wholesome & Nourishing: Packed with protein-rich chickpeas, creamy avocado, fiber, and healthy seeds.

Flavorful: A mix of creamy, crunchy, and tangy flavors that keep you coming back for more.

Versatile: Perfect as a sandwich, wrap, or on top of a salad! Skip the bread and serve the chickpea avocado mix on a bed of greens with extra veggies or use a whole wheat or gluten-free tortilla or wrap instead of bread.

NUTRITION AND BENEFITS:

This Smashed Chickpea Avocado Sandwich is a powerhouse of nutrients:

Chickpeas: Rich in protein and fiber, keeping you full and energized.

Avocado: Loaded with healthy fats and fiber, promoting heart health and gut health.

Tahini: Adds a creamy texture and is a great source of calcium, iron and vegan protein.

Hemp & Sunflower Seeds: Provide plant-based protein, healthy fats, and a satisfying crunch.

Whole Wheat Sourdough: A fiber-rich base that adds a slight tangy flavor. Sourdough is easier to digest and has a lower glycemic index. And it’s delicious.

FREQUENTLY ASKED QUESTIONS

Can I make this gluten-free?
Absolutely! Just swap the whole wheat sourdough for your favorite gluten-free bread.

Can I store leftovers?
Yes! Store any leftover chickpea-avocado mixture in an airtight container in the fridge for up to 3 days. Just give it a quick stir before using.

Can I add other veggies?
Yes, feel free to get creative! Add finely chopped tomatoes or bell peppers for extra crunch and color.

This easy sandwich is proof that wholesome, plant-based meals don’t need to be complicated. With minimal ingredients and maximum flavor, this is a recipe you’ll return to again and again (I do). Enjoy it as a quick lunch, light dinner, or a grab-and-go option!

If you love this vegan sandwich recipe, check out these other wholesome vegan favorites: Mediterranean Inspired Mashed Chickpea Salad Sandwich, Portobello Mushroom Sandwich, Pear and Butternut Squash Sandwich, Quick Smashed Chickpea Salad Sandwich.

Made this quick and easy Smashed Chickpea Avocado Sandwich? Let us know what you think. Tag us on Instagram @mondaydreamsblog or share a comment below. Happy cooking!

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Smashed Chickpea Avocado Sandwich

A quick and easy lunch that’s satisfying and delicious at the same time. This wholesome sandwich comes together in less than 15 minutes and is loaded with goodness. Rich in protein, fiber and healthy fats.

Course Breakfast, Main Course

Cuisine Mediterranean Diet Friendly, Plant-based, Vegan, Vegetarian

Keyword chickpea sandwich, easy recipes, healthy lunch ideas, healthy recipes, quick lunch, sandwich, vegan meals

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 sandwiches

Ingredients

SMASHED CHICKPEA AVOCADO SALAD:

• 3 Tbsp tahini
• 2 Tbsp lemon juice
• 1 Tbsp Dijon Mustard
• 1 Tbsp apple cider vinegar
• 1 ½ tsp coconut nectar or maple syrup, or honey if you are not vegan
• 1 ½ cups cooked chickpeas, or 1 15 oz can of chickpeas, drained and rinsed
• 1 avocado, roughly chopped
• ⅓ cup red onion, finely chopped*
• 2 Tbsp sunflower seeds
• 1 Tbsp hemp seeds
• 1 Tbsp capers, finely chopped

SANDWICH:

• 6 slices whole grain sourdough or your favorite gluten-free bread
• ½ cucumber, thinly sliced
• 3 cups microgreens, drizzled with a little olive oil and a pinch of sea salt

Instructions

• Add tahini, lemon juice, Dijon mustard, apple cider vinegar and coconut nectar or maple syrup to a medium bowl. Whisk to combine.
• Add chickpeas and avocado and mash them with a fork, you can leave a few whole chickpeas for texture.
• Add the rest of the ingredients and stir well to combine.
• Make the sandwich: Toast the sourdough bread slices until golden brown. Spread the chickpea avocado mash generously onto one slide (the recipe makes 3 sandwiches), top with a few slices of cucumber and the microgreens. Place the remaining slice of bread on top.
• Enjoy this delicious vegan sandwich!

Notes

*I don’t like the strong taste of raw onions, so I add the chopped onions to a small bowl and cover them with boiling water. After 10 minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.

The post Smashed Chickpea Avocado Sandwich appeared first on Monday Dreams.

A hearty, comforting, satisfying and wholesome meal your family is going to love (even if they are not vegan). This plant-based curry is packed with protein, fiber and antioxidants. It’s a simple dish that checks all the boxes for flavor, nutrition, and simplicity.

Perfect for busy weeknights or cozy weekend meals, this one-pot red lentil curry comes together with very little prep and delivers bold, warming spices in every bite. Whether you’re a seasoned cook or just getting started with plant-based meals, this recipe is a no-fail way to impress your taste buds and your loved ones. Trust me, this is a crowd pleasing recipe that is going to have everybody coming back for seconds.

WHY YOU’LL LOVE THIS RED LENTIL CURRY

Creamy and Comforting: The combination of coconut milk and tender red lentils creates a lusciously creamy texture that’s incredibly satisfying. Is there anything more comforting than a bowl of curry?

Packed with Protein, Fiber and Antioxidants: Red lentils are a fantastic source of fiber and plant-based protein, making this curry filling and nutritious. Carrots, tomatoes and spices are known for their antioxidant properties.

Spice-Rich and Flavorful: A beautiful blend of spices -ginger, curry, garam masala and turmeric- elevates the flavors, making each bite a delight.

Vegan and Gluten-Free: This recipe is naturally vegan, dairy-free, and gluten-free, making it suitable for many dietary needs.

Easy to Make: Just one pot and simple ingredients are all you need for this fuss-free recipe.

Batch Cooking and Meal-Prep Friendly: This recipe doubles well and makes great leftovers! Store any extras in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

This curry pairs beautifully with brown rice or quinoa. For an extra special touch, serve it with a side of homemade naan or roti. You can also serve it alongside steamed potatoes or a light cucumber salad to balance out the rich flavors.

Red lentils are a fantastic plant-based protein source and cook quickly compared to other lentils. Their mild flavor makes them the perfect base for bold spices, and they break down into a creamy texture -my favorite thing about them- ideal for thickening curries. Plus, they’re rich in fiber, iron, and essential nutrients, making this dish as nourishing as it is delicious.

FAQ

Can I make this curry ahead of time?
Yes! This curry tastes even better the next day after the flavors have had time to meld together. Store it in the fridge and reheat gently on the stove when ready to enjoy.

Can I use other types of lentils?
I wouldn’t recommend using other types of lentils, this curry is all about texture and creamy red lentils are partly responsible for that. Not a fan of red lentils? Then try my Potato, Carrot and Chickpea Curry.

Is this curry freezer-friendly?
Absolutely! This curry freezes well for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw overnight in the fridge and reheat on the stove.

If you make this lentil curry recipe, be sure to leave a comment below! And don’t forget to snap a picture and tag us on Instagram @mondaydreamsblog so we can see your delicious creations. I love hearing from you and seeing how you make these recipes your own!

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Vegan Red Lentil Curry

A healthy crowd-pleasing recipe that’s perfect for busy weeknights or cozy weekend meals, this one-pot red lentil curry is easy to prepare and delivers bold, warming spices in every bite.

Course Main Course

Cuisine Gluten-Free, Indian-Inspired, Vegan, Vegetarian

Keyword comfort food, easy recipes, gluten-free dinner, lentil curry, vegan curry, vegan recipes

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 5

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 Tbsp finely grated ginger
• 2 Tbsp tomato paste
• 2 medium carrots, very finely chopped or coarsely grated
• 2 tsp curry powder
• 1 tsp garam masala
• 1 tsp chili flakes, optional, omit if you don’t like spicy food
• ½ tsp turmeric powder
• 1 cup uncooked red lentils, rinsed and drained
• 1 14 oz can diced tomatoes
• 1 14 oz can full fat coconut milk
• 1 ⅓ cup water
• 1 tsp sea salt
• 1 tsp coconut sugar

TO SERVE:

• Brown rice or quinoa
• Cilantro
• More chili flakes

Instructions

• In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
• Add garlic, ginger, tomato paste and carrots and sauté for 5 more minutes.
• Stir in the curry powder, garam masala, chili flakes and turmeric. Toast the spices for 1 – 2 minutes, stirring frequently, to release their flavors.
• Add the red lentils, tomatoes, coconut milk, water and sea salt. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 25 – 30 minutes, or until the lentils are soft and the curry has thickened.
• Add coconut sugar. Stir to combine. Turn off the heat, taste and adjust seasoning. I added ¼ tsp more of sea salt.
• Serve with rice and cilantro and enjoy this cozy meal.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

The post Vegan Red Lentil Curry appeared first on Monday Dreams.

This Potato, Brussels Sprouts and Lentil Salad is as filling as it is delicious, and it might just become your new favorite. It’s a simple yet hearty dish, packed with plant-based protein, fiber, and a burst of flavors that will leave you craving more. Plus, it’s topped with a creamy tahini olive oil dressing that elevates this salad to a whole new level.

I love that this recipe is perfect whether you need a nutritious main dish or a vibrant side to complement any meal. And if you’re not a fan of Brussels sprouts, this dish might just be the one to change your mind!

WHAT’S GREAT ABOUT THIS SALAD:

Healthy and Nourishing: Each ingredient in this salad is a nutritional powerhouse. Lentils are rich in protein and fiber, keeping you full and satisfied. Potatoes offer complex carbs and potassium, while Brussels sprouts add a boost of antioxidants and vitamins C and K. Together, they create a salad that’s as nourishing as it is tasty.

Simple and Easy: You won’t need to spend hours in the kitchen to make this salad. It’s a straightforward recipe that involves roasting the vegetables and tossing everything together. The creamy tahini olive oil dressing is equally easy to whip up and adds a luscious, tangy touch to the salad.

Flavor-Packed: This isn’t your average salad. The combination of earthy lentils, roasted potatoes, slightly caramelized Brussels sprouts and creamy avocado creates a delightful mix of textures and flavors. Fresh parsley and dill add a little freshness and the creamy tahini olive oil dressing ties it all together with a smooth, nutty richness that’s balanced by the bright acidity of apple cider vinegar and the addition of Dijon Mustard and capers.

This Potato, Brussels Sprouts and Lentil Salad is not just another healthy salad; it’s a celebration of wholesome, nourishing ingredients brought together in a simple yet flavorful way. Whether you’re meal prepping for the week, hosting a dinner, or just looking for an easy and healthy lunch, this salad ticks all the boxes.

If you’ve never been a fan of Brussels sprouts, I hope you give this recipe a try. The roasting process brings out their natural sweetness and turns them into crispy, golden bites of deliciousness. Combined with the lentils and potatoes, and the most scrumptious dressing, this salad just might change your mind!

If you make this delicious vegan salad, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Potato, Brussels Sprouts and Lentil Salad

A hearty salad that’s easy to make and oh-so-delicious. This beautiful vegan main or side dish is full of goodness, bursting with flavor, and ready to become your new favorite dish.

Course Main Course, Salads, Sides

Cuisine Mediterranean Diet Friendly, Plant-based, Vegan, Vegetarian

Keyword brussels sprouts, healthy recipe, high fiber, lentil recipes, potato recipes, salads, vegan food, vegan protein

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 3 mains - 6 sides

Ingredients

SALAD:

• 2 cups Brussels sprouts, halved, measured after chopped
• 2 cups diced potatoes, chopped into 2/3” or 1.5 cm cubes
• 1 small red onion, diced
• 2 Tbsp olive oil
• ½ tsp garlic powder
• ½ tsp ground coriander
• ½ tsp sea salt
• 1 ½ cup cooked lentils, I used jarred lentils, but you can cook them from scratch, see notes*
• 1 small avocado, diced
• ½ cup parsley, finely chopped
• ¼ cup dill, finely chopped
• Sea salt and pepper to taste

DRESSING:

• 2 Tbsp olive oil
• 1 Tbsp tahini
• 1 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 tsp coconut nectar or maple syrup, can substitute honey if you are not vegan
• 1 tsp capers, minced

Instructions

• Preheat the oven to 400°F (200°C).
• Add potatoes, brussels sprouts and red onion to a baking sheet. Drizzle with the olive oil, add garlic powder, coriander and sea salt. Toss to coat. Spread them out and roast in the oven for 20 minutes, stir and roast for another 15 – 20 minutes, until the potatoes are golden and the Brussels sprouts are slightly charred. Remove from the oven and let them cool slightly.
• While the vegetables are in the oven, make the dressing. In a small bowl, whisk together the olive oil, tahini, apple cider vinegar, Dijon mustard, coconut nectar or maple syrup and capers.
• Once the vegetables are cooked, assemble the salad. In a large bowl, combine roasted vegetables, lentils, avocado, parsley and dill. Drizzle the dressing over the salad, season with salt and pepper to taste and toss to coat.
• This salad can be enjoyed slightly warm or at room temperature. Serve it as a satisfying main dish or a hearty side. Either way, it’s sure to be a hit! Enjoy!
• Leftovers can be stored in the fridge for 2 – 3 days.

Video

Notes

*About ⅔ cup dry lentils yields 1 ½ cups cooked lentils. To make the lentils: rinse the lentils and add them to a medium pot with lots of water. Bring to a boil, then lower the heat and simmer for about 20 minutes, until tender. Drain the excess water, let cool.

The post Potato, Brussels Sprouts and Lentil Salad appeared first on Monday Dreams.

This delicious, wholesome, plant-based dinner is simple to prepare and so comforting! It’s inspired by Mediterranean cuisine and is sure to become a favorite in your home. Packed with fiber, protein, healthy fats, and complex carbs, this cozy vegan dish is not only incredibly satisfying but also boasts numerous health benefits.

Butter Beans: These creamy legumes are rich in protein and fiber, making them a fantastic meat substitute. They also provide essential vitamins and minerals like folate, magnesium, and iron, supporting heart health and boosting energy levels.

Zucchini: I’m loving zucchini lately, it’s low in calories but high in nutrients, zucchini is a great source of vitamins A and C, potassium, and antioxidants. It adds a subtle juiciness to the dish, perfectly balancing the creamy texture.

Tomatoes: One of my favorite ingredients and a Mediterranean Diet staple. Bursting with flavor and nutrition, tomatoes are an excellent source of vitamin C, potassium, and lycopene, a powerful antioxidant that prevents and fights cancer. Tomatoes add a bright, tangy element that complements the other ingredients beautifully.

Cashews: These nuts are a wonderful source of healthy fats, protein, and magnesium. When blended, they create a rich, creamy base that enhances the overall texture and taste of almost any dish.

Amazing Flavors

Inspired by the fresh, vibrant flavors of Mediterranean cuisine, this dish combines creamy, buttery beans with juicy zucchinis, tangy sweet tomatoes and a beautiful blend of herbs. The cashew cream ties everything together, creating a luxurious, velvety sauce that takes this simple recipe to the next level.

This dish is not only bursting with flavor but also packed with nutrients. The butter beans provide plant-based protein and fiber, aiding in digestion and keeping you full longer. Zucchini and tomatoes contribute essential vitamins and antioxidants, promoting overall health and well-being. The cashews add a dose of healthy fats and protein, making this a balanced meal that supports heart health and keeps you energized.

The result is a wholesome, satisfying and oh-so-tasty vegan meal that will have you going back for seconds. A perfect example of how plant-based meals can be both nourishing and incredibly delicious. Not vegan? Trust me, everyone is going to enjoy a bowl of this cozy butter bean stew.

Tried this simple vegan recipe? Feel free to share your creations on Instagram @mondaydreamsblog and tag us so we can see your beautiful dishes! Or leave a comment below. We love hearing from you!

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Creamy Zucchini Tomato Butter Beans

A creamy, wholesome, and utterly comforting meal. An easy recipe that will satisfy vegans and non-vegans alike. Give it a try for your next dinner and enjoy a taste of Mediterranean-inspired goodness.

Course Mains

Cuisine Mediterranean, Vegan, Vegetarian

Keyword butter beans, easy recipe, healthy dinner, mediterranean cuisine, nutritious meal, plant based meal, vegan dinner, vegan recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Soaking Time (optional) 8 hours hours

Servings 3

Ingredients

CASHEW CREAM:

• ⅓ cup cashews, soaked for at least 3 hours, preferably overnight*
• 1 cup water

BUTTER BEANS:

• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 medium zucchini, halved lengthwise, then thinly sliced
• ⅓ cup finely diced red pepper
• 2 tsp dried basil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp chili flakes, optional, omit if you don’t like spicy food
• 2 cups cooked butter beans
• 2 cups diced fresh tomatoes
• 3 Tbsp tomato paste
• 2 tsp coconut sugar
• 1 – 1 ¼ tsp sea salt

TO SERVE:

• Slice of sourdough
• Fresh parsley and basil
• Drizzle of olive oil

Instructions

CASHEW CREAM:

• Drain and rinse cashews.
• Add cashews and water to a high-speed blender and blend until smooth and creamy. Set aside.

BUTTER BEANS:

• In a large skillet or pot, heat olive oil over medium heat. Add onion and garlic and sauté for 5 minutes.
• Add the zucchini, red pepper, dried herbs and spices and a big pinch of sea salt. Cook, stirring, for 8 more minutes.
• Stir in the butter beans, tomatoes, tomato paste, cashew cream, coconut sugar and sea salt. Lower the heat and simmer, stirring occasionally to prevent the beans and vegetables from sticking to the bottom, for 15 – 20 minutes, or until the zucchini is tender.
• Turn off the heat and serve warm with a big slice of sourdough, fresh herbs and a drizzle of olive oil.
• Enjoy this comforting vegan meal!
• Leftovers can be stored in an airtight container in the fridge for 4 – 5 days. You can reheat leftovers on the stove.

Notes

*Soaking nuts overnight makes them a whole lot healthier (you can read more about it here). But if you are hungry and want to make this tasty treat right now, soak the cashews in boiling water for 20 - 30 minutes. This will soften them quickly.

The post Creamy Zucchini Tomato Butter Beans appeared first on Monday Dreams.

Are you looking for a colorful, nourishing, and absolutely delicious vegan salad?!? Then you’ve come to the right place. This Sweet Potato and Blueberry Salad is a delightful blend of flavors and textures, perfect as a main meal or a flavorful side dish. Packed with nutrient-dense ingredients like Japanese sweet potatoes (because I think they taste so much better than regular sweet potatoes, am I the only one?!), fresh spinach, protein-rich quinoa, juicy blueberries, crispy chickpeas, creamy avocado, and toasted pumpkin seeds, this salad is a feast for both the eyes and the palate. To top it all off -and my favorite part- a creamy blueberry-lime dressing adds a tangy and sweet finish that’s simply irresistible.

Why I Think You’ll Love This Salad:

Flavor Explosion: The combination of sweet potatoes, tart blueberries, crispy chickpeas, fresh spinach with the tangy blueberry-lime dressing creates the most perfect harmony of flavors.

Nutrient-Packed: This salad is loaded with vitamins, minerals, and antioxidants from the spinach, blueberries, avocado and sweet potatoes, plus protein from the quinoa and chickpeas.

Perfect Texture: From the creamy avocado to the crunchy pumpkin seeds and juicy blueberries, every bite offers a satisfying mix of textures. A good salad always has a great mix of textures.

Versatile: Enjoy it as a nourishing main dish or a colorful side. It’s perfect for meal prep, lunch on-the-go, or a light dinner.

Tips for Success

Meal Prep: Roast the sweet potatoes and chickpeas and cook the quinoa ahead of time to make assembly quick and easy.

Storage: Store the salad and dressing separately in airtight containers in the fridge for up to 3 days. Add avocado and pumpkin seeds just before serving to keep them fresh.

Customization: Feel free to swap out spinach for arugula or mizuna or a mix of greens, quinoa for barley or farro, or pumpkin seeds for roasted almonds.

Now Let’s Talk About the Health Benefits:

Japanese Sweet Potatoes: Rich in vitamins A and C, fiber, and antioxidants, Japanese sweet potatoes support eye health and boost your immune system.

Spinach: A powerhouse of nutrients, spinach is high in iron, calcium, and vitamins K and A, promoting healthy bones and skin.

Quinoa: This complete protein is also high in fiber, magnesium, and antioxidants, supporting muscle repair and overall health.

Blueberries: These little berries are loaded with vitamins C and K and have one of the highest antioxidant levels of all fruits.

Chickpeas: Packed with protein and fiber, chickpeas help keep you full and satisfied.

Avocado: A great source of healthy fats, avocado also provides vitamins E, K, and folate.

Pumpkin Seeds: These seeds add a crunch and are rich in magnesium, iron, and zinc.

This colorful Sweet Potato Blueberry Salad is a powerhouse of nutrition. And it tastes amazing. It’s the perfect plant-based meal for any occasion, it’s sure to become a family favorite.

If you try this beautiful vegan salad, let us know what you think, leave a comment below or tag us on Instagram @mondaydreamsblog. We love hearing from you!

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Sweet Potato & Blueberry Salad

A simple, nourishing and delicious main or side dish that you are going to love. It’s full of goodness and has a wonderful mix of textures and flavors.

Course Main Course, Salads, Sides

Cuisine Mediterranean Diet Friendly, Plant-based, Vegan

Keyword blueberries, healthy salads, plant based meal, quinoa salads, sweet potato recipes, vegan recipes, vegan sides

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 2 mains - 4 sides

Ingredients

SALAD:

• 2 cups Japanese sweet potato, diced into bite-sized pieces.
• ⅔ cups cooked chickpeas, patted dry with paper towels
• 1 Tbsp olive oil
• ½ tsp sea salt
• ¼ cup uncooked quinoa
• 4 – 5 cups baby spinach, or mixed greens of choice, roughly chopped
• ½ cup blueberries, halved
• ½ medium-sized avocado, diced or thinly sliced
• 2 Tbsp toasted pumpkin seeds*

BLUEBERRY-LIME VINAIGRETTE:

• ½ cup blueberries
• 3 Tbsp olive oil
• 2 Tbsp lime juice
• 1 small pitted Medjool date,* can substitute with maple syrup or honey if you are not vegan
• 1 tsp Dijon mustard

Instructions

• Preheat the oven to 400°F (200°C).
• Toss the sweet potatoes and chickpeas with olive oil and sea salt. Spread them evenly on a baking sheet and roast, tossing halfway through, for 25 – 30 minutes, or until the sweet potatoes are tender and slightly browned and the chickpeas are golden and crispy. Let them cool slightly.
• While the potatoes are in the oven, cook the quinoa. Rinse well, add quinoa to a small saucepan and cover with lots of water. Bring it to a boil, then lower the heat and simmer for 15 - 20 minutes; until tender. Drain and rinse with cold water.
• Make the dressing. In a blender, combine blueberries, olive oil, lime juice, date and Dijon mustard. Blend until smooth. Adjust the seasoning to taste, adding more lime juice or ½ - 1 more date (or sweetener of choice) as needed.
• Assemble the salad: In a large bowl, combine spinach, roasted sweet potatoes, chickpeas, quinoa and blueberries. Gently toss to combine. Just before serving, gently fold in the avocado and sprinkle with pumpkin seeds. Drizzle the desired amount of blueberry-lime dressing over the salad (I used it all).
• Serve immediately and enjoy!

Notes

*You can toast the seeds in a skillet over medium heat (no oil) until slightly golden, just shake the pan a few times so they don’t burn.
**You can soak the date in boiling water for 15 minutes to soften, it will be easier to blend.

The post Sweet Potato and Blueberry Salad appeared first on Monday Dreams.

Craving something comforting, but wholesome at the same time? Then you have to try this vegan polenta with mushroom ragù. It’s rich, creamy, incredibly flavorful and so satisfying.

The Perfect Harmony of Flavors

Picture this: vegetables cooked until they’re golden and caramelized, allowing their natural sweetness to shine through. Mushrooms with the perfect ‘meaty’ texture, chickpeas, onions, carrots, and garlic, all simmered together in a rich red wine sauce infused with fragrant herbs. The result? A mouthwatering ragù that boasts a depth of flavor that will leave your taste buds singing.

Creamy Polenta with Mushroom & Chickpea Ragù

Creamy Polenta: The Perfect Base

Now, let’s talk about the creamy polenta that serves as the perfect canvas for this tasty vegan ragù. Made from finely ground cornmeal cooked to silky perfection, this comforting staple provides the ideal backdrop for the robust flavors of the ragù to shine.

Health Benefits Galore

Not only is this dish a culinary delight, but it’s also packed with nutritional goodness. The combination of mushrooms and chickpeas provides plant-based protein, while carrots add a vibrant pop of color and a dose of vitamin A. Plus, the fiber-rich ingredients will keep you feeling satisfied and nourished for a very long time.

How to Serve

To assemble this masterpiece, simply ladle the warm mushroom and chickpea ragù over a generous helping of creamy polenta. Garnish with a sprinkle of fresh herbs for a burst of color and flavor. Serve it up family-style and watch as everyone gathers around the table, eager to dig in.

Tried this comforting vegan meal? Let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Creamy Polenta with Mushroom and Chickpea Ragù

This Creamy Polenta with Mushroom and Chickpea Ragù is fiber-rich, has a healthy dose of plant-based protein and is incredibly flavorful. A hearty vegan meal that also happens to be healthy and super cozy; it’s the perfect weeknight dinner.

Course Main Course

Cuisine Italian-Inspired, Mediterranean, Plant-based, Vegan

Keyword chickpea ragù, creamy polenta, easy vegan dinner, healthy recipe, mushroom ragù, plant-based protein, vegan meal

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4

Ingredients

MUSHROOM AND CHICKPEA RAGÙ:

• 2 Tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 cup finely diced carrots, tightly packed
• 14 oz or 400 grams of mushrooms, chopped, I used half portobello, half oyster mushrooms
• 6 big sundried tomatoes, rehydrated and finely chopped
• 2 Tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried basil
• 2 ½ cups water or vegetable broth
• ⅔ cup red wine
• 1 bay leaf
• 1 ½ cup cooked chickpeas
• 2 tsp coconut sugar
• 1 tsp balsamic vinegar
• 1 tsp sea salt or more to taste

POLENTA:

• 3 cups unsweetened almond milk
• 1 cups water
• 1 cup instant polenta
• 1 tsp sea salt, or more to taste

Instructions

MUSHROOM AND CHICKPEA RAGÙ:

• In a medium/big pot, heat olive oil over medium heat.
• Add the onion and sauté for 5 minutes, until translucid.
• Add garlic, carrots, mushrooms, sundried tomatoes, and a big pinch of sea salt and sauté for 5 more minutes.
• Add tomato paste, paprika, thyme, rosemary and basil. Sauté for 2 minutes.
• Add water or vegetable broth, wine and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 25 minutes.
• Stir in the chickpeas. Let it simmer for 10 more minutes. The water/broth should be almost gone and the ragù should be thick by now.
• Turn off the heat and add coconut sugar, balsamic vinegar and sea salt. Stir to combine. Taste and adjust seasonings.

POLENTA:

• Add milk, water and sea salt to a medium pot. Bring to a boil.
• Reduce the heat to low and slowly whisk in the polenta, always whisking to avoid any lumps.
• Cook, stirring, until it becomes thick and creamy, about 5 minutes.
• Divide into four bowls and top with the mushroom ragù and fresh parsley.
• Enjoy this hearty meal!

The post Creamy Polenta with Mushroom and Chickpea Ragù appeared first on Monday Dreams.