Radishes might be small, but they’re mighty when it comes to health benefits. They are a good source of vitamin C and also contain small amounts of B vitamins and vitamin K, as well as minerals like potassium, zinc and manganese. Their high fiber content supports digestion, while their antioxidant properties help protect against inflammation and oxidative stress.

The star of this dish is, of course, the roasted radishes. Have you tried roasting radishes yet? When tossed in olive oil and roasted to perfection, they develop a crispy exterior with a tender, juicy center. Absolutely delicious. But I don’t stop there—I add a burst of flavor with golden raisins for sweetness, roasted pistachios for crunch, and lemon zest for brightness. All served over a refreshing yogurt dill sauce.

Creamy yogurt combines with fresh dill, lemon and garlic to create a tangy, herbaceous sauce that perfectly complements the roasted radishes. It’s a match made in culinary heaven!

Ingredients You’ll Need

Radishes: Choose fresh, firm radishes for the best results.
Roasted pistachios: These add a delightful crunch and nutty flavor.
Golden raisins: They bring a touch of sweetness to balance the dish.
Lemon zest: Brightens up the flavors with its citrusy aroma.
Yogurt: Opt for a plain dairy-free yogurt to keep this dish vegan-friendly.
Dill: Fresh dill is key for that vibrant herb flavor.
Garlic: Adds a savory kick to the Yogurt Dill Sauce.

How to Make Roasted Radishes with Yogurt Dill Sauce

1. Preheat your oven to 400°F (200°C).
2. Trim the tops and tails of the radishes, then cut them in half or quarters, depending on their size.
3. Toss the radishes with olive oil, salt, and pepper, then spread them out on a baking sheet.
4. Roast the radishes for 20-25 minutes, tossing every 10 minutes, or until they’re tender and golden brown.
5. While the radishes are roasting, prepare the yogurt dill sauce by mixing together yogurt, dill, lemon juice, olive oil, garlic, coriander and sea salt in a bowl.
6. Once the radishes are done, remove them from the oven and let them cool slightly.
7. To serve, drizzle the yogurt dill sauce over the roasted radishes or spoon the sauce onto a shallow plate and arrange the radishes on top -see picture. Then garnish with roasted pistachios, lemon zest and golden raisins.

This recipe is a great side dish for any occasion. Whether you’re hosting a dinner party or simply looking to elevate your weeknight meals, this dish is perfect. Plus, with its abundance of health benefits and irresistible flavor profile, it’s a win-win for your taste buds and your body.

So why wait? Head to your kitchen and give this recipe a try. We guarantee it’ll become a staple in your plant-based repertoire. Don’t forget to tag us on social media and share your creations @mondaydreamsblog —we love seeing how you put your own spin on our recipes! Until next time, happy cooking!

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Roasted Radishes with Yogurt Dill Sauce

A delightful side dish bursting with flavor and health benefits. With crispy roasted radishes, golden raisins, toasted pistachios and a tangy yogurt dill sauce, this dish is a crowd-pleaser for vegans and non-vegans alike. Elevate your meals with this easy-to-make recipe that's as nutritious as it is delicious!

Course Sides

Cuisine Mediterranean, Plant-based, Vegetarian

Keyword radishes, roasted vegetables, vegan side dish, yogurt dressing

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3

Ingredients

ROASTED RADISHES:

• 1 pound radishes, tops trimmed, then halved or quartered - depending on their size
• 1 Tbsp olive oil
• ½ tsp sea salt
• Freshly ground black pepper

YOGURT DILL SAUCE:

• ½ cup plain yogurt, I used vegan yogurt
• ¼ cup fresh dill, chopped
• 1 Tbsp + 1 tsp lemon juice
• 1 Tbsp olive oil
• 1 garlic clove, minced
• ¼ tsp ground coriander
• ½ - 1 tsp coconut nectar or maple syrup, optional - see notes*
• Sea salt to taste

TO SERVE:

• 2 Tbsp toasted pistachios
• 1 – 2 Tbsp golden raisins
• Lemon zest
• Fresh dill

Instructions

• Preheat your oven to 400°F (200°C).
• Toss the radishes with olive oil, sea salt, and pepper, then spread them out on a baking sheet.
• Roast the radishes for 20-25 minutes -tossing every 10 minutes- or until they're tender and golden brown.
• While the radishes are in the oven, prepare the yogurt dill sauce by mixing together yogurt, dill, lemon juice, olive oil, garlic, coriander, sea salt and coconut nectar or maple syrup -if using- in a small bowl.
• Once the radishes are done, remove them from the oven and let them cool slightly.
• To serve, you can either drizzle the yogurt dill sauce over the roasted radishes or spoon the sauce onto a shallow plate and arrange the radishes on top -see picture. Then garnish with roasted pistachios, lemon zest, more fresh dill and golden raisins.

Notes

*Where I live, vegan yogurts are way too acidic, so a little sweetness is necessary. But if you can find a well-balanced yogurt (vegan or not) where you live, then you won’t need to add a sweetener.

The post Roasted Radishes with Yogurt Dill Sauce appeared first on Monday Dreams.

Are you in search of a quick and easy vegan gluten-free cookie recipe that’s both nutritious and delightful? Look no further! My Blueberry Oatmeal Cookies are a game-changer for your baking repertoire. These soft and chewy cookies combine the natural sweetness of blueberries with the heartiness of oats, resulting in a delectable treat that’s perfect for breakfast, a snack, or even dessert. Best of all, they can be ready in just 30 minutes!

Blueberries are little powerhouses of nutrients, bursting with antioxidants that support overall health and vitality. They add a juicy, tart-sweet burst of flavor to these cookies that perfectly complements the warmth of spices like cinnamon and ginger.

Oats and oat flour provide a wholesome base for these cookies, offering a hearty texture and a boost of fiber to keep you satisfied. Oats are known to support heart health and aid digestion, making them a wonderful choice for any time of day.

One of my favorite things about these Blueberry Oatmeal Cookies is how quick and easy they are to make. With simple, wholesome ingredients, you can whip up a batch in just 30 minutes. Perfect for a spontaneous baking session when you’re craving something sweet yet healthy.

These blueberry cookies are completely vegan, made without any dairy or eggs, yet they remain soft, chewy, and full of flavor. This makes them a fantastic option for vegans, but their delicious taste and texture mean that non-vegans will enjoy them just as much! I know this because Juan and my dad really loved them. Trust me, they are sure to become a staple in your kitchen, offering a wholesome and tasty treat for any occasion. Share them with friends and family or keep a batch on hand for a healthy grab-and-go snack. I can’t wait for you to try this recipe and experience the joy of homemade Blueberry Oatmeal Cookies!

If you try these vegan gluten-free cookies, 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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Vegan Blueberry Oatmeal Cookies

A nutritious and scrumptious vegan cookie. These soft and chewy cookies combine the natural sweetness of blueberries with the heartiness of oats, resulting in a delectable treat that’s perfect for breakfast, a snack, or even dessert. Best of all, they can be ready in just 30 minutes!

Course Breakfast, Dessert, Snack

Cuisine Gluten-Free, Mediterranean Diet Friendly, Plant-based, Vegan

Keyword blueberry recipes, healthy cookies, oatmeal cookies, vegan cookie

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Soaking Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Ingredients

• 1 Tbsp ground flaxseed
• 3 Tbsp water
• ¼ cup almond butter, can substitute with another nut butter or tahini
• ½ cup rolled oats
• ⅓ cup coconut sugar
• ⅓ cup small blueberries, halved if they are too big
• 1 tsp vanilla extract
• 1 tsp ground ginger
• ½ tsp cinnamon
• ¾ tsp baking powder
• ½ cup oat flour

Instructions

• Preheat the oven to 350 °F / 180 °C.
• Grease a baking sheet with a little oil.
• In a medium bowl combine ground flaxseeds and water. Whisk and set aside for 15 minutes.
• Once the flaxseeds have soaked up the water, add almond butter. Whisk until combined.
• Add oats, coconut sugar, blueberries, vanilla extract, ginger, cinnamon and baking powder. Stir until well combined. Don’t worry if you crush a few blueberries in the process.
• Add the oat flour and stir until combined.
• Use your hands to shape the dough into 8 balls (you can wet your hands if the dough is too sticky, this will help). Flatten the balls a little with the palm of your hands and place them on the prepared baking sheet leaving 2 inches (5 cm) of space between each cookie, they will spread out as they bake!
• Bake for 10 - 12 minutes or until the edges are slightly golden.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
• Enjoy these delicious blueberry cookies.

The post Vegan Blueberry Oatmeal Cookies appeared first on Monday Dreams.

But first, let’s talk about the star ingredient: beets. These ruby-red wonders are not only visually stunning but pack a serious nutritional punch. Packed with vitamins, minerals, and antioxidants, beets are known to support heart health, improve digestion, and boost athletic performance. Incorporating them into your diet is a delicious way to nourish your body from the inside out.

Now, onto the humble chickpea. This legume powerhouse forms the base of our beloved hummus, adding creaminess and a dose of plant-based protein to the mix. Combined with roasted beets, tahini, garlic, lemon, olive oil, cumin, coriander and a touch of balsamic vinegar this recipe takes your taste buds on a flavor-packed journey.

One of the best things about this recipe? It’s incredibly simple to make. With just a handful of ingredients and minimal prep time, you can whip up a batch of Roasted Beet Hummus that rivals anything you’d find at your favorite deli.

To start, preheat your oven and roast your beets until they’re tender and caramelized. Once cooled, simply peel and dice them, then toss them into a food processor along with the rest of the ingredients. Give it all a whirl until smooth and creamy, and voila – you’ve got yourself a vibrant bowl of homemade goodness that can be enjoyed straight away or kept in the fridge for up to a week.

Now, let’s talk flavor. The earthiness of the beets pairs beautifully with the nuttiness of the tahini, while the garlic, balsamic vinegar and lemon add brightness and depth. A pinch of cumin and coriander rounds out the flavor profile, giving this hummus a subtle hint of warmth that keeps you coming back for more.

Serve your Roasted Beet Hummus with a variety of dippers – think crisp carrot sticks, crunchy cucumber slices, or your favorite whole-grain crackers. It’s perfect for snacking, spreading on sandwiches, or dolloping onto salads for an extra burst of color and flavor.

So, there you have it, friends – a simple, nutritious, and utterly delicious recipe for Roasted Beet Hummus. Whether you’re whipping it up for a party platter or just enjoying it as a mid-afternoon snack, this colorful dip is sure to be a hit.

Give it a try and 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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Roasted Beet Hummus

A delicious homemade hummus with a twist. With just a handful of ingredients and minimal prep time, you can whip up a batch of Roasted Beet Hummus that rivals anything you'd find at your favorite restaurant. It’s the perfect, healthy, party appetizer or everyday snack.

Course Appetizers, Sides, Snacks

Cuisine Mediterranean Diet Friendly, Middle Eastern-Inspired, Vegan, Vegetarian

Keyword beets, healthy snack, hummus, vegan appetizer

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 2 ½ cups

Ingredients

• 1 big beet, leaves and stems trimmed
• 2 cups cooked chickpeas
• 3 Tbsp lemon juice
• 3 Tbsp tahini
• 2 Tbsp olive oil
• 2 garlic cloves
• 1 tsp balsamic vinegar
• ½ tsp lemon zest
• ½ tsp ground coriander
• ¼ tsp ground cumin
• ½ - 1 tsp of sea salt

Instructions

• Preheat the oven to 375 °F / 190 °C.
• Wrap the beet in foil and cook for 40 – 50 minutes, until tender. You know it’s ready when you can insert a knife into the center without resistance. Let it cool slightly and peel, the skin should slip right off.
• Chop the beet and toss it in the food processor with the rest of the ingredients. Blend until smooth and creamy. This might take a few seconds. Taste and adjust seasonings.
• Grab some whole-grain crackers and happy dipping!
• You can store the hummus in an air-tight container in the fridge for 7 – 10 days.
• Serve with your favorite toppings: I like to add olive oil, fresh mint, lemon zest and sesame seeds.

The post Roasted Beet Hummus appeared first on Monday Dreams.

I’ve realized I didn’t have a vegan curry recipe on the blog and that needed to be fixed. This chickpea curry is easy, hearty and flavor-packed. It’s also super cozy, so it’s the perfect meal for a cold, rainy day. Or any other day because who can say no to a warm bowl of curry?

I love that curries can be easily made vegan and healthy without compromising on flavor. A curry can be an incredibly well-balanced meal that’s also budget-friendly, protein-rich and fiber-rich. Plus, they are loaded with healing spices, and I always love adding a good amount of vegetables and legumes. Best of all, they are a truly simple, delicious meal that everybody loves.

This plant-based potato, carrot and chickpea curry is so filling and delicious you are going to be making it on repeat. Trust me, even the pickiest meat eaters are going to fall in love with this wholesome meal. And it’s so easy to make! A comforting vegan curry that is made all in 1 pot with simple, nourishing ingredients.

This crowd-pleasing meal is packed with vegetables like potatoes, onions, carrots and peas and seasoned with a blend of warming spices. Chickpeas add flavor, texture, fiber and plant-based protein to this healthy vegan recipe. And coconut milk makes it so creamy and lush. I like to serve it with black or brown rice, cilantro and sliced chili. But it’s truly scrumptious on its own.

Have leftovers? This nourishing plant-based recipe can be stored in the fridge for up to 5 days. It can be frozen, though I don’t recommend it. If you decide to freeze this vegetarian potato curry know that the flavors are going to still be there, but the veggies will lose their texture and become a bit mushy.

Tried this chickpea curry? 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, Carrot & Chickpea Curry

Easy, hearty and oh-so-tasty Potato, Carrot and Chickpea Curry. Made all in one pot with simple, wholesome ingredients. This crowd-pleasing vegan curry is fiber-rich, protein-rich and incredibly delicious. A budget-friendly meal that also happens to be healthy and so comforting.

Course Mains

Cuisine Indian-Inspired

Keyword curry, healthy recipe, vegan curry, vegetarian dinner

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 chili, minced – or a tsp of chili flakes. Omit if you don’t like spicy food
• 1 Tbsp finely grated ginger
• 2 Tbsp tomato paste
• 1 Tbsp curry powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp ground turmeric
• 2 medium carrots, halved lengthwise, then thinly sliced
• 1 medium/big potato, cut into bite-size pieces (0.5 inches or 1 – 1.5 cm cubes)
• 1 15 oz can of chickpeas, drained and rinsed – or 1 ½ cup of cooked chickpeas
• 1 can full-fat coconut milk
• ¾ cup water
• ½ cup peas, I used thawed frozen peas
• 1 Tbsp lime juice
• 1 tsp coconut sugar, or brown sugar
• 1 – ½ tsp sea salt, or more to taste

TO SERVE:

• Cooked brown or black rice
• More lime juice
• Fresh cilantro, chopped
• Chili, finely chopped or thinly sliced

Instructions

• Heat olive oil over medium heat in a heavy-bottom sauté pan or a medium-sized pot.
• Add onions and a big pinch of salt and sauté for about 5 minutes.
• Add garlic, chili and ginger. Cook for 3 more minutes, always stirring to keep the vegetables from burning.
• Add tomato paste, curry powder, ground coriander, ground cumin and ground turmeric and sauté for another minute or two, until fragrant.
• Add the carrots and potato. Stir to coat the vegetables with the spice mixture.
• Stir in the chickpeas, coconut milk, water and 1 tsp sea salt. Make sure the vegetables are covered with liquid, if not, add ¼ cup more water. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, for 25 - 30 minutes. Or until the vegetables are tender.
• Add peas and cook for 1 more minute.
• Turn off the heat and add lime juice and coconut sugar. Stir to combine. Season to taste with more sea salt.
• Serve warm and enjoy this cozy meal!

The post Potato, Carrot & Chickpea Curry appeared first on Monday Dreams.

This plant-based meal combines healthy greens, fresh apples, nourishing chickpeas, dried cranberries, toasted pecans, and crispy quinoa for a satisfying and wholesome meal. All topped with a spiced tahini dressing that’s creamy, dreamy and so damn good you are going to want to start drizzling it on everything. A delicious blend of flavors and textures.

The best apple salad with the best ingredients:

Nutrient-Packed Greens: Arugula and spinach provide a robust base of vitamins, minerals, and antioxidants.
Fresh Apples: Crisp apples add a natural sweetness and refreshing crunch.
Protein-Rich Chickpeas: Boost protein content for a satisfying meal.
Dried Cranberries: Add a touch of sweetness and antioxidants.
Toasted Pecans: Infuse a buttery crunch and healthy fats.
Crispy Quinoa: The star ingredient, provides a nutty flavor and unique texture.

If you haven’t tried roasting quinoa yet, you are missing out. It’s so addicting. The crunchy texture and nutty flavor make it the perfect addition to (almost) everything! It’s a delicious high-protein, high-fiber topping for your favorite meals. Think salads, soups, buddha bowls, avocado toasts, pastas, roasted vegetables, stir-fries… Have you tried it yet? I’m obsessed with it and I think you are going to love it too!

This fall recipe is ideal for sharing at gatherings or dinner parties, it’s a great side dish that everyone is going to love. I also love having this salad as a main dish, it combines vegetables, fruit, legumes, whole-grains and nuts, so it’s a well-rounded nutritional choice that’s loaded with so much goodness. Packed with vitamins, minerals, and essential nutrients, it caters to a balanced and health-conscious palate.

Suitable for vegans or anyone seeking to add more plants to their diet, this beautiful salad proves that nutritious food can be both simple and enjoyable.

If you try this simple plant-based recipe, 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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Crispy Quinoa Apple Salad with Spiced Tahini Dressing

Easy, fresh and oh-so-flavorful Crispy Quinoa Apple Salad with Spiced Tahini Dressing. This crowd-pleasing salad is gorgeous and full of good stuff! A delicious blend of flavors and textures.

Course Mains, Salads, Sides

Cuisine Mediterranean, Vegan, Vegetarian

Keyword apple salad, crispy quinoa, healthy salads, vegan sides, vegetarian food

Prep Time 15 minutes minutes

Quinoa Cooking Time 50 minutes minutes

Servings 2 mains - 4 sides

Ingredients

CRISPY QUINOA:

• ¼ cup uncooked quinoa
• 1 Tbsp olive oil

SALAD:

• 2 cups arugula, roughly chopped
• 2 cups spinach, roughly chopped
• 1 big Cripps Pink apple, thinly sliced
• ½ cup cooked chickpeas
• ¼ cup toasted pecans, roughly chopped*
• 3 Tbsp dried cranberries
• Sea salt and pepper to taste

SPICED TAHINI DRESSING:

• 2 Tbsp tahini
• 2 Tbsp apple cider Vinegar
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 2 tsp coconut nectar or maple syrup
• ¼ tsp ground ginger
• ¼ tsp ground cardamom

Instructions

• To cook the quinoa, rinse well and place it in a small pot with lots of water. Bring to a boil, then lower the heat and simmer for 15 – 20 minutes, until tender. Drain well and let cool completely.
• Preheat the oven to 375 °F / 190 °C.
• Add quinoa to a baking sheet, drizzle with olive oil and a pinch of sea salt. Mix (using a spoon or your hands) until the quinoa is well coated in the oil.
• Bake, stirring every 10 minutes, for 20 – 30 minutes, or until the quinoa is golden and crispy.
• While the quinoa is in the oven make the dressing. Place all the dressing ingredients in a small jar, close the lid and shake until combined. Or add ingredients to a small bowl and whisk until combined.
• To serve the salad, I like to layer all the salad ingredients (arugula, spinach, apple, chickpeas, pecans, cranberries and crispy quinoa) in a pretty way, see picture. Then drizzle the salad with the spiced tahini dressing. Alternatively, you can place all the salad ingredients in a medium bowl, add the creamy dressing, sea salt and pepper and gently toss to combine.
• Serve immediately and enjoy!
• This salad is best enjoyed right away. If you don’t want to use all the crispy quinoa, you can store the leftovers in a jar in the fridge for up to 3 weeks.

Notes

* To toast the pecans, place them on a baking sheet (no oil) and roast in the oven for 7-10 minutes, until golden and fragrant. Remove and let cool. Then roughly chop the pecans.

The post Crispy Quinoa Apple Salad with Spiced Tahini Dressing appeared first on Monday Dreams.

Where I live, coleslaw is not a very popular side dish. But I love it. Always have. Always will. It’s crunchy, it’s tangy, it’s budget-friendly, it’s absolutely delicious. My version is also super healthy and packed with so many nutrients. And I know you might be discouraged be the “no mayo” factor, but I promise it tastes just as good, or even better.

This vegan coleslaw is so addicting I can’t stop making it. It’s the perfect vegan recipe for when you want to add a few more vegetables to your day. It’s so fresh and tasty it will have you going back for seconds. The best part is, it’s full of goodness. All the vibrant colors mean this healthy salad is loaded with nutrients, vitamins and antioxidants. I used red cabbage because it has better health benefits than green cabbage, it’s also prettier, but feel free to use green or a mixture of the two. I also added Cripps Pink apple (Pink Lady), which adds the perfect amount of tartness and sweetness to this vibrant vegan salad. For the dressing, I made a tangy apple cider vinaigrette that takes this whole salad to another level. I’m telling you, no mayo ever tasted this good.

Jazz up your plant-based burgers, sandwiches, wraps and Buddha bowls with this easy coleslaw, it will add so much flavor and texture to your meals. Or bring it to your next barbeque or dinner party, it’s a refreshing side dish that everyone will enjoy! This coleslaw recipe takes just 20 minutes to prepare and makes plenty. I like to chill it in the fridge for 1 hour before serving, to allow the vegetables to marinate in the vinaigrette. It will taste even better.

You can store leftovers in the fridge for 2 – 3 days.

If you try this healthy salad recipe, 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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Vegan Coleslaw - No Mayo

Healthy, fresh, crunchy and incredibly flavorful Vegan Coleslaw. This vibrant salad is easy to make and so full of goodness. The perfect plant-based side dish that everyone will enjoy!

Course Salads, Sides

Cuisine Mediterranean Diet Friendly, North American, Vegan

Keyword coleslaw, easy recipe, salads, side dish, vegan sides

Prep Time 20 minutes minutes

Chill Time (optional) 1 hour hour

Ingredients

SALAD:

• 4 cups shredded red cabbage – about ½ head of a small cabbage or 0.8 pounds / 380 grams
• 1 cup shredded carrot – about 1 medium carrot
• 1 cup shredded Cripps Pink apple – about 1 medium apple
• ½ cup parsley, finely chopped
• ½ small/medium red onion, thinly sliced*

APPLE CIDER VINAIGRETTE:

• 2 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 2 tsp coconut nectar or maple syrup – I used coconut nectar
• ½ tsp sea salt
• ¼ tsp granulated garlic
• ¼ tsp ground coriander optional

Instructions

• In a big bowl, whisk together all the ingredients for the dressing.
• Add cabbage, carrot, apple, parsley and onion. Toss to combine. Taste and adjust seasonings.
• Cover and place in the fridge for 1 hour or 2 to allow the vegetables to marinate in the vinaigrette.
• Enjoy this vibrant salad!

Notes

* I don’t like the strong taste of raw onions, so I place the sliced onions in 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 Vegan Coleslaw – No Mayo appeared first on Monday Dreams.

Summer is around the corner and I’m loving all the fresh fruit and simple no-bake recipes. These overnight oats are nourishing, easy to make and absolutely delicious. My favorite part, you make them the night before and breakfast will be ready when you wake up the next day. No time to sit down and have a relaxing meal at home before you leave the house for work? Overnight oats are perfect, just grab a jar on your way out. These healthy overnight oats will keep you full and energized for hours.

I love overnight oats, they are quick, filling and chock-full of goodness. This one is made with oats, chia seeds, almond butter, vegan yogurt, coconut and mango. A sweet vegan breakfast that’s loaded with health benefits. It’s high fiber, protein-rich and packed with fruit, probiotics and healthy fats.

I’m using toasted coconut for this recipe because I love the richer, nuttier, more intense flavor that toasted coconut has. Then I’m serving the coconutty oats over a scrumptious mango cream. The combination of both is truly delicious and the perfect blend of tropical flavors.

If you haven’t tried making overnight oats yet, I hope this recipe changes your mind. And if you are already a fan, then you might also love these other vegan recipes: Summertime Overnight Oats, Peach-Ginger Overnight Oats and Apple Pie Overnight Oats.

If you try this simple plant-based breakfast, let us know what you think. Leave us a comment or tag us on Instagram @mondaydreamsblog, we love hearing from you!

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Mango and Toasted Coconut Overnight Oats

Love a tropical combo? Then you are going to love these mango-coconut oats. This healthy vegan breakfast is easy, creamy and so flavorful. The perfect meal for busy mornings.

Course Breakfast

Cuisine Plant-based, Vegan, Vegetarian

Keyword coconut, healthy recipe, mango, oats, overnight oats, vegan breakfast

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Servings 2

Ingredients

OATS:

• 1 cup light coconut milk
• ½ cup unsweetened vegan coconut yogurt
• 1 Tbsp almond butter
• 4 tsp coconut nectar or maple syrup, or more to taste
• 1 ½ tsp vanilla extract
• ⅔ cup rolled oats, use GF, if necessary
• 5 Tbsp toasted shredded coconut*
• 1 Tbsp chia seeds

MANGO CREAM:

• 1 cup chopped mango
• ½ cup unsweetened vegan coconut yogurt
• ½ tsp vanilla extract
• 1 Medjool date or a splash of coconut nectar or maple syrup, optional

TO SERVE:

• Chopped mango
• More toasted coconut

Instructions

• OATS:
• In a medium bowl, whisk together the milk, yogurt, almond butter, coconut nectar or maple syrup and vanilla extract.
• Add the oats, shredded coconut and chia seeds. Mix until combined. Cover and let it sit in the fridge overnight or for at least 2 hours.
• MANGO CREAM:
• Add mango, yogurt, vanilla extract and sweetener, if using, to a high-speed blender. Blend until smooth and creamy.
• TO SERVE:
• You can do this the night before, so when you wake up the next morning your breakfast is good to go. Or you can throw everything together that same morning.
• Divide the mango cream into 2 glass jars.
• Add half of the oats-chia seeds combo to each jar.
• Top with chopped mango and more toasted coconut. You can also add more almond butter and an extra drizzle of maple syrup, if you want.
• Enjoy right away or close the jar and store in the fridge. It will keep for 4 - 5 days.

Notes

* You can use store-bought toasted coconut or toast it yourself. I toast it myself using one of these methods.

The post Mango and Toasted Coconut Overnight Oats appeared first on Monday Dreams.

Fennel is not the most popular ingredient out there, but I think it’s truly special. It has a delicate and unique flavor, it’s fresh and a bit sweet and it will remind you of licorice or anise. It’s so different from all the other vegetables and if you haven’t tried it yet, this salad is the perfect way to start.

Fennel has some amazing health benefits as well. It has anti-inflammatory, antimicrobial, antiviral, anti-tumor and antispasmodic properties. Want to know more? Check out this link.

Roasted fennel is my favorite way to enjoy this lovely ingredient. When you roast fennel, the flavors get milder and sweeter, and the texture becomes tender, almost juicy. Fennel pairs incredibly well with citrus fruits, bitter leaves, nuts, balsamic vinegar and honey/maple syrup. So, I made a salad with radicchio, oranges, crispy white beans and toasted hazelnuts. I like to serve it over a creamy white bean sauce that’s fresh and citrusy and provides a nice contrast.

Share this roasted vegetable salad with your friends and family at your next dinner party. This vegan side dish is easy to make, but it will surely impress your guests. And thanks to the addition of white beans, this salad can also be served as a main dish, it’s a simple vegan sheet-pan dinner that’s perfect for any day of the week. It has a good amount of plant-based protein, healthy fats and fiber. It’s loaded with nutrients and Mediterranean flavors.

Liked this healthy salad? Then you have to try my Zesty Fennel and Cherry Tomato Pasta. It’s a dream.

If you try this fennel recipe, 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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Roasted Fennel Salad with White Bean Sauce

Simple, nourishing and incredibly delicious Fennel Salad! This healthy side dish is loaded with nutrients and Mediterranean flavors. A scrumptious, fancy-looking salad that’s 100% plant-based and so damn tasty!

Course Mains, Salads, Sides

Cuisine Italian-Inspired, Mediterranean, Mediterranean Diet Friendly, Vegan

Keyword fennel, healthy side dish, vegan salad, vegan sides

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 3 mains - 6 sides

Ingredients

FENNEL SALAD:

• 2 medium fennel bulbs, about 1 pound / 450 grams when weighing just the bulbs
• 1 15 oz can of white beans, drained and rinsed – or 1 ½ cups of cooked white beans
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 2 tsp grainy mustard
• ½ tsp sea salt
• 2 cups radicchio, thinly sliced
• 2 medium oranges, peeled, sliced into thin rounds, then cut into smaller pieces
• ⅓ cup toasted hazelnuts, chopped*

WHITE BEAN SAUCE:

• ½ cup white beans, leftover from the can listed above
• ½ cup fennel fronds, tightly packed
• 3 Tbsp water
• 2 Tbsp olive oil, can substitute with tahini
• 1 Tbsp + 1 tsp lemon juice
• 1 tsp lemon zest
• 1 garlic clove
• 1 tsp coconut nectar or maple syrup
• ¼ tsp sea salt

Instructions

• Preheat the oven to 390 F / 200 C.
• Cut the fennel bulbs: trim off the stalks and fronds (save the fronds, you’ll use them later) so that you are left with the white bulbs. Halve the fennel bulbs lengthways. Remove (and discard) the root and tough part of the core. Then slice the bulb into thin strips.
• Pat dry the white beans with a paper towel.
• Add sliced fennel, 1 cup of white beans (save the remaining ½ cup for the sauce), olive oil, balsamic vinegar, grainy mustard and sea salt to a baking sheet. Use your hands or a big spoon to mix everything up. Make sure the vegetables and beans are well coated and arrange them in a single layer.
• Bake for 15 minutes, toss, and bake for another 10 – 15 minutes. Until the fennel has caramelized on the edges and the beans are golden and crispy. Remove from the oven and let cool slightly.
• While the fennel is in the oven, make the white bean sauce. Add the remaining ½ cup of white beans to a high-speed blender. Add fennel fronds, water, olive oil or tahini, lemon juice, lemon zest, garlic, coconut nectar or maple syrup and sea salt. Blend until smooth and creamy. Taste and adjust seasoning.
• Once the vegetables are cooked, transfer them to a big bowl, add radicchio, oranges and ½ the hazelnuts. Toss to combine.
• To serve, spread a thin layer of sauce on a big shallow bowl or serving platter. Add the salad on top of the sauce. Top with the remaining hazelnuts and some fennel fronds. Serve with more sauce on the side. I rarely use all the sauce; I think too much sauce can outshine the other flavors. I just save the leftover sauce for another salad.
• Enjoy!

Notes

* To toast the hazelnuts, place them on a baking sheet (no oil) and roast in the oven for 10 minutes, until golden and fragrant. Remove from the oven and rub them with a kitchen towel to remove loose skins. Don’t worry if some of the skins don’t come off. Cool completely.

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This plant-based cookie dough tastes like actual cookie dough, but it’s edible and super nutritious. You’ll never guess these healthy cookie dough bars are made with chickpeas. Yes, you read that right. Chickpeas are the main ingredient here. It might sound weird, but you won’t taste them and they create the most perfect texture. They also make these no-bake cookie dough bars high in protein and fiber. So, treat yourself, this cookie dough is guilt-free.

These vegan cookie dough bars are fudgy, perfectly sweet and so easy. You need 6 ingredients to make this rich, decadent and addictive sweet treat. The best part is this cookie dough is undetectably healthy. It’s made with chickpeas, coconut nectar (or maple syrup), oat flour, peanut butter and chocolate. Did you know cacao powder is packed with antioxidants?! So choose a 70 % (or more) dark chocolate bar to keep these on the healthier side.

Take this easy no-bake dessert with you, it’s the perfect on-the-go snack, post-workout treat or afternoon pick-me-up. They are super nutritious, but rich and decadent at the same time.

You can store these edible cookie dough bars in the fridge for up to a week, or freeze them for up to a month.

If you try this vegan dessert or snack, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!

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No-Bake Cookie Dough Bars

A cookie dough recipe that tastes like actual cookie dough, but it’s edible and way healthier! You’ll fall in love with these vegan, gluten-free, high-protein, high-fiber cookie dough bars. They are incredibly delicious and so easy to make.

Course Dessert, Snacks

Cuisine Vegan, Vegetarian

Keyword cookie dough, edible cookie dough, no-bake dessert, vegan recipe

Prep Time 10 minutes minutes

Chill Time 15 minutes minutes

Servings 12 bars

Ingredients

COOKIE DOUGH:

• 1 15 oz can of chickpeas (no salt), drained and rinsed - or 1 ½ cups of cooked chickpeas
• ½ cup + 2 Tbsp oat flour
• ¼ cup smooth peanut butter
• ¼ cup coconut nectar or maple syrup
• 1 tsp vanilla extract
• ⅓ cup dark chocolate chips

CHOCOLATE COATING;

• 100 grams of dark chocolate, you can use more chocolate chips or a 70% dark chocolate bar
• 2 Tbsp peanut butter

Instructions

• Pat dry the chickpeas with a paper towel. Try to remove as much moisture as possible.
• Add chickpeas, oat flour, peanut butter, coconut nectar or maple syrup and vanilla extract to a food processor. Blend until smooth. This might take a few minutes.
• Transfer the dough to a medium bowl and fold in the chocolate chips using a spatula or with your hands.
• Transfer the dough to a loaf pan lined with parchment paper and use your fingers or a spatula to press the cookie dough into the base, until it’s even on top.
• Melt the chocolate. If using a chocolate bar, roughly chop it. Place the chocolate pieces or chips in the microwave for 30 seconds on medium power. Stir and repeat until 70 – 80 % of the chocolate is melted, the rest will melt as you stir. Be careful not to overheat the chocolate, it will ruin the taste and texture.
• Add peanut butter to the melted chocolate. Stir to combine.
• Pour the melted chocolate over the cookie dough. Use a spatula to smooth it out in an even layer. Place in the fridge to set.
• Slice into bars or squares and enjoy!
• Store leftovers in an airtight container in the fridge for up to a week, or freeze them for up to a month.

The post No-Bake Cookie Dough Bars appeared first on Monday Dreams.

If you are looking for a simple, wholesome meal that’s pure comfort, then this black bean stew has your name written all over it. A bowl of this cozy stew will have you coming back for seconds. Trust me, even the pickiest meat eaters are going to love it. It’s filling, comforting and oh-so-tasty! And the best part is this (secretly) vegan stew is super healthy.

Made all in one pot with simple, nourishing ingredients. I like to serve it with an extra squeeze of lime juice, more parley and chopped avocado; sometimes I’ll add a slice of crusty sourdough. But it’s absolutely delicious on its own.

This crowd-pleasing stew is packed with veggies like butternut squash, onions and carrots and seasoned with a lovely mix of herbs and spices. Black beans and quinoa provide a good amount of vegan protein and so much more. You might have heard that quinoa is a powerhouse of nutrition, but did you know quinoa is a complete protein source? And did you know black beans are also packed with health benefits?! They are fiber-rich and a great source of plant-based protein, vitamins, minerals and antioxidants. Black beans can boost your digestion, help stabilize your blood sugar levels and prevent an array of diseases. And they are filling, cheap and super delicious! Want to know more about this incredible legume? Check out this link.

This healthy plant-based recipe can be stored in the fridge for up to 5 days. It can be frozen, though I don’t recommend it. If you decide to freeze this butternut squash stew know that the flavors are going to still be there, but the veggies will lose their texture and become a bit mushy.

Tried this vegan stew? 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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Butternut Squash, Black Bean & Quinoa Stew

Made all in one pot with simple, wholesome ingredients. This Butternut Squash, Black Bean and Quinoa Stew is fiber-rich, protein-rich and incredibly delicious. A budget-friendly meal that also happens to be healthy, easy and comforting; the perfect weeknight dinner.

Course Mains, Soups and Stews

Cuisine Mediterranean Diet Friendly, Vegan, Vegetarian

Keyword black beans, butternut squash recipes, comfort food, easy recipes, stew, vegetarian recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium carrot, halved lengthwise, then thinly sliced
• 2 cups butternut squash, peeled and chopped into 0.5 inches or 1-1.5 cm cubes
• ½ cup red bell pepper, finely chopped
• 2 Tbsp tomato paste
• 1 Tbsp freshly grated ginger
• 1 Tbsp fresh thyme
• 1 ½ tsp smoked paprika
• 1 tsp ground coriander
• 1 15 oz can diced tomatoes
• 3 cups water
• 1 15 oz can of black beans, drained and rinsed – or 1 ½ cups of cooked black beans
• ⅓ cup uncooked quinoa, rinsed
• ½ cup parsley, finely chopped
• 2 Tbsp lime juice
• 1 – 1 ½ tsp of sea salt, or more to taste

TO SERVE:

• More lime juice
• More fresh parsley
• Chopped avocado
• Slice of sourdough bread

Instructions

• Heat olive oil over medium heat in a medium pot.
• Add onions and sauté for about 5 minutes.
• Add garlic, carrot, butternut squash, red pepper and tomato paste and cook for 5 minutes, always stirring to keep the vegetables from burning.
• Add ginger, thyme, paprika and coriander and sauté for another minute or two, until fragrant.
• Stir in the tomatoes and water. Bring to a boil, then lower the heat to medium-low and simmer for 5 minutes.
• Add black beans and quinoa and simmer for another 15 minutes, or until the vegetables are tender and the quinoa is fully cooked.
• Turn off the heat and add parsley, lime juice and sea salt. Stir to combine.
• Serve warm with your favorite toppings and enjoy this hearty meal!

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