Macheesmo

This post is sponsored by Kroger Co. I found all of the Simple Truth plant-based products I used in these recipes in my local King Soopers grocery store.

January is always a time I try to reflect on my eating habits. It’s not a resolution exactly, but just something I try to think about. That’s why I was super-excited when I was asked to try to come up with two fun and delicious recipes using new Plant-Based products from Simple Truth.

Eating healthier can be more expensive but I found these products to be easy to find and economical.

Let’s dig in and see what I made!

Roasted Veggie Smoothies

Most smoothies are fruit based, but with the fruit comes a lot of sugar as well. I thought I could get some good flavors by using roasted veggies instead of fruit!

The beet and carrot combo has a mild flavor and I just love the bright yellow-orange color (thanks turmeric!).

This recipe does require a little planning because you need to roast the veggies in advance, but it’s totally worth it!

Roasted Veggie Smoothie

by Nick

Serves:

Serves 2

Prep Time:

5 mins

Cook Time:

5 mins

Inactive Time:

1 hr

Total Time:

1 hr 15 mins

Just a moment please...

Print Recipe

A hearty veggie-packed smoothie with roasted beets and carrots and oat milk!

Ingredients

2 small golden beets, roasted

2 medium carrots, roasted

1 cup ice

1 ½ cups Simple Truth Oat Milk

1/2 cup water

2 tablespoons honey or agave syrup

2 teaspoons hemp seed

1 teaspoon ground turmeric

Show Directions

The night before you want to make the smoothies, or when you have some free time, scrub the carrots and beets and place them on a baking sheet. Roast them in a 350˚F. oven for 50-60 minutes until they are very tender. Let cool briefly and store in the fridge until it’s smoothie time.

When you are ready for a smoothie, peel beets (but I left the peel on the scrubbed carrots). Add roasted veggies to a blender with other ingredients and blend until smooth. Adjust taste to your liking (some might like it sweeter – add a little more sweetener). Also, add more Oat Milk to thin it out if yours is too thick.

Veggie Burger Salad Bowls

How refreshing and delicious does that salad bowl look?! I love all the colors and the combo of crunchy veggies, savory veggie burger, and creamy dressing!

I used the all new Simple Truth Emerge Patties for these. You can find these in the meat section, actually, of your supermarket and they are easy to sear in a skillet with a little oil.

I love it when they have a little crust on the outside of the patty.

I also mixed up a quick dressing for the salad as well, but you could use any salad dressing if you want.

This is a lunch I totally crave now!

Veggie Burger Salad Bowls

by Nick

Serves:

Serves 2

Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

Just a moment please...

Print Recipe

A great hearty lunch with plant-based patties on a bed of fresh salad.

Ingredients

2 Simply Truth Emerge Plant Based Patties

1 tablespoon olive oil

4 cups green lettuce, chopped

8 grape tomatoes, halved

¼ red onion, sliced thin

¼ cucumber, sliced thin

4 baby carrots, sliced

½ avocado, sliced

Fresh scallion, garnish

Flakey salt, garnish

Plant-Based Burger Sauce Dressing:

½ cup Simple Truth Plant-Based Sour Cream

2 tablespoons ketchup

1 tablespoon olive oil

½ teaspoon garlic powder

½ teaspoon onion powder

½ lemon, juice only

Pinch of salt and pepper

Show Directions

To make burger sauce, combine ingredients well in a small bowl.

In a medium skillet, heat olive oil over medium heat. Add Emerge Patties and cook for 4 minutes per side until they are seared nicely and warmed through.

Meanwhile, arrange salad ingredients in two bowls, dividing them evenly.

When burgers are done, slice in half and top each salad bowl with a patty. Top with big dollops of the dressing and garnish with scallion and salt.

What do You think?!

Are you trying to eat less meat this year or just eat healthier in general? Leave a comment!