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Recipes with Whole Wheat Pasta

Happy MDW! Here Are Your Favorite Classic Recipes Made Vegan

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Planning the perfect spread for Memorial Day Weekend? We have you covered with these seven plant-based recipes that are easy to make and healthier versions of the classics we all grew up with, keeping the taste but losing the bad stuff. For the complete grilling guide to plant-based burgers, dogs, sausages, and skewers, check out the best vegan options here.

Before your guests arrive make a signature cocktail to greet them with. We love a fresh twist on the classic Salty Dog, that adds grapefruit and rosemary to the mix, which you can make with vodka or gin. This cocktail is refreshing on a hot day and has a tangy citrus kick but is not too sweet, so you can save your sweet treat for dessert.

Whether you’re headed to a BBQ or hosting the get-together, a classic potato salad is a must-have side dish and with this recipe, anyone with a dairy allergy can dive right in because we swapped mayonnaise for Veganaise, a creamy dairy-free blend of vegetable oils . Our second most popular side dish is a dairy-free baked mac and cheese with crispy breadcrumbs that complement the cauliflower nuggets perfectly. Everyone loves this cheesy dish, including children!

Pasta salad is a backyard BBQ favorite. Prepare and serve our bruschetta pasta salad recipe in a large bowl with serving spoons for everyone to help themselves. Next to your pasta dish, enjoy bite-size cauliflower nuggets with a side of ketchup or mustard. This is the perfect dish if you’re trying to eat healthily but still want to enjoy the foods you love.

For the best part of the night, enjoy a cheerful and bright spread of homemade desserts that are healthier for you than the real thing since none of them include dairy. Your dessert menu includes homemade cashew milk ice cream, blueberry pie, and a photo-worthy fruit tart. Enjoy your holiday weekend with fun, creative, plant-based recipes you haven’t tried before.

Your Drink of the Weekend: Rosemary and Grapefruit ‘Salty Dog’ Cocktail

When you want something refreshing to sip on in the sun, reach for this sweet and sour grapefruit and rosemary cocktail mixed with gin or any of your favorite liquor. This drink is also known as “Salty Dog,” which refers to sailors who spent a long time at sea in the 1920s. Throw out this fun fact at your BBQ party!

Recipe Developer: Natalie Penney, @natalie.naturally

Grapefruit and Rosemary Cocktail

Serves 2

Ingredients

  • 150ml/ 5oz. of Hendricks Gin or any other brand
  • 3 sprigs rosemary
  • Juice of 2 ruby/pink grapefruit
  • 2 tbsp. salt
  • 1 lemon wedge
  • 1 slice of grapefruit to garnish
  • ½ cup ice

Instructions

  1. Place the salt onto a little plate.
  2. Rub the lemon on the rims of the glasses, and dip into the salt to coat the rim, set aside.
  3. In a shaker add a small handful of ice cubes, the juice from the grapefruit, a few rosemary leaves, and the gin.
  4. Shake vigorously till combine and icy cold.
  5. Pour into your glasses and garnish with the grapefruit slices and rosemary sprigs.

Your Side Dishes: Dairy-Free Baked Mac and Cheese and Potato Salad  

For your first side dish, make this dairy-free mac and cheese to complement your cauliflower nugget entree. The breadcrumbs add a nice texture while the goey, cheesy sauce melts in your mouth. Children will be the first to help themselves!

Recipe Developer: Britt Berlin, @the_bananadiaries

Prep: 20 Minutes

Cook: 35 Minutes

Total Time: 55 Minutes

Vegan Baked Mac and Cheese

Yields 8

Ingredients

  • 16 ounces pasta (chickpea pasta for protein, GF pasta if needed for GF)
  • 1 1/3 cups dairy-free milk (recommended: oat milk or coconut milk)
  • 1/2 cup vegan shredded cheese
  • 1/2 cup nutritional yeast
  • 1/4 cup vegan butter, melted
  • 2 tbsp arrowroot starch or cornstarch
  • 1 tsp Dijon mustard
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Optional: 2 tbsp plain pea protein
  • 2/3 cup rolled oats
  • More sea salt to taste

Instructions

  1. Preheat the oven to 350F and grease a large casserole dish with a tbsp olive oil or vegan butter.
  2. Cook the pasta according to directions. Once cooked, drain the pasta and pour the pasta into the casserole dish. Set aside.
  3. In a medium saucepan, heat the dairy-free milk with nutritional yeast, melted vegan butter, dijon custard, sea salt, garlic powder, and onion powder. Once the mixture begins to boil reduce to medium-low heat. Remove 3-4 tbsp of the mixture and place it into a small bowl along with the arrowroot powder. Mix the mixture until it forms a paste, and then add it back to the saucepan, mixing until the paste combines with the dairy-free milk mixture.
  4. Add in the vegan shredded cheese and stir until completely melted. Once melted, pour the cheese mixture over the pasta and mix with a wooden spoon until the pasta is completely coated.
  5. In a food processor or blender, pulse the oats until they’re rustic powder. Sprinkle the ground oats over the mac and cheese, along with a pinch of sea salt.
  6. Place the casserole dish into the oven and bake for 30-35 minutes, or until the oats have cooked to a light golden color.
  7. Remove from the oven and allow the casserole dish to cool for 5-10 minutes. Serve warm and enjoy! Store leftovers in an airtight container in the fridge for up to 4 days.

Potato salad is that one dish served at every backyard barbeque. This recipe is healthier than many traditional potato salads since we ditch the dairy and added sugar. Prepare the salad in a big bowl with two serving spoons, add salt and pepper on the side for taste.

Recipe Developer: Lauren, @flora_and_vino

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour and 30 minutes

Vegan Potato Salad

Yield 6-8 servings

Ingredients

  • 2 1/2 lbs. Yukon gold potatoes, scrubbed
  • 1/2 cups celery, diced
  • 1/2 cup green onions (green parts only), diced
  • ½ cup sweet bell pepper, diced
  • ¼ cup dill, chopped

Potato Salad Dressing:

  • 1/2 – 3/4 cup vegan mayonnaise (store-bought or cashew mayo)
  • 1 heaping TBSP Eden Foods Yellow Mustard
  • ½ lemon, squeezed
  • Himalayan sea salt
  • Black pepper

Instructions

  1. Wash and scrub the potatoes and place them in a large pot. Cover with 1 1/2 inch of water, and add a generous pinch of salt.
  2. Bring to a boil, reduce heat to a gentle boil and cook about 15 – 20 minutes, until potatoes are just fork-tender. Drain potatoes and cool slightly.
  3. Once cooled, gently peel the skin away. Cut the potatoes into 1/2 inch cubes and place them in a large mixing bowl.
  4. While potatoes are cooking and/or cooling, prepare the green onion, celery, bell pepper, and dill. Add to the bowl with the diced potatoes and set aside.
  5. In a small bowl, combine the mayo, mustard, Himalayan sea salt, and black pepper, and mix well. If the dressing is too thick, add a squeeze of lemon. If the dressing is too thin, add a little more mayo.
  6. Pour the dressing over the potato and vegetables in the large mixing bowl and toss to combine. Season with Himalayan sea salt and black pepper.
  7. Transfer the bowl to the refrigerator to chill for an hour or so before serving.
  8. Garnish with fresh dill. Store leftovers in an airtight container in the refrigerator for 3-5 days.

Your Main Dishes: Bruschetta Pasta and Cauliflower Nuggets

This bruschetta pasta salad is loaded with fresh ingredients like tomatoes, red onions, and basil that go perfectly with a pasta salad. Not to mention, this recipe requires minimal effort so you can get this done in less than half an hour.

Recipe Developer: JD Raymundo, @the_little_almond

Vegan Bruschetta Pasta Salad

Prep Time: 5 Min

Cook Time: 10 Min

Total Time: 15 Min

Servings: 4-6 People

Ingredients

  • 3 Cups Pasta Noodles
  • 5 Medium Tomatoes, diced
  • ¼ Cup Red Onions, diced
  • 2 Green Onions, diced
  • 2 Cloves Garlic, minced
  • ½ Cup Vegan Parmesan
  • 1 Tbsp Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • A handful of basil, roughly chopped
  • Salt and pepper to taste

Instructions

  1. Start cooking your pasta noodles as directed on the package. While pasta is cooking, in a bowl add your tomatoes, red onions, green onions, garlic, vegan parmesan, olive oil, balsamic vinegar, and basil. Toss it together until it’s evenly mixed.
  2. Once your pasta noodles are cooked, drain them and add them to a large bowl. Add your bruschetta mixture to your pasta and toss until it’s well mixed together Add salt and pepper to taste. Cover the bowl and chill in the fridge for 15 minutes.
  3. Once chilled, you can serve it right away. Garnish with extra basil, parmesan, and a light drizzle of olive oil. Enjoy!

Finger food is an easy way to serve your guests while they dance and enjoy the music. Serve these nuggets as an entree or pass them out as small appetizers with a side of ketchup and mustard. Or, serve them at the kids’ table and they’ll be gone in 5 seconds!

Recipe Developer: Britt Berlin, @the_bananadiaries

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Cauliflower Nuggets

Yield 5

Ingredients

  • 16 ounces cauliflower rice (plus 1/4 cup water for steaming)
  • 1 1/3 cup cassava flour
  • 1/2 cup pea protein, plain
  • 2 1/2 teaspoons finely ground sea salt
  • 1 tablespoon ground cumin
  • 4 cups Plant Snacks Sea Salt Cassava Root Chips
  • 2 teaspoons coconut oil

Instructions

  1. Preheat the oven to 375F and grease a baking sheet with coconut oil.
    In a medium saute pan, steam the cauliflower rice with the water, covered on medium-low heat. Steam the rice for about 7 minutes or until soft and translucent. Remove from heat and allow the rice to cool for 5 minutes.
  2. Transfer the cauliflower rice to a large food processor. Pulse the food processor until the cauliflower rice becomes a puree.
  3. Add in the cassava flour, pea protein, sea salt, and cumin, and pulse again until the cauliflower mixture becomes a sticky dough. Set aside.
  4. In a large bag or in a blender, smash or blend the Plant Snacks Sea Salt Cassava Root Chips into a bread-crumb texture or a fine powder, whichever you prefer. Transfer the bread crumbs to a large bowl.
  5. Use a spoon to scoop about 2 tablespoons of cauliflower dough and roll it with your hands into a nugget shape. Dip the nugget into the bread crumb bowl, coating both sides evenly. Place the nugget onto the baking sheet and repeat to make 20 nuggets or until you’re finished with the dough.
  6. Place the baking sheet into the oven to bake for 10 minutes. After 10 minutes, carefully flip each nugget onto the other side to continue browning for another 10 minutes.
  7. Remove from the oven and let cool before serving.

Your Dessert Menu: Cashew Milk Ice Cream, Blueberry Pie, Fruit Tart

This homemade cashew milk ice cream is a unique treat that may be a first-timer for you and or your guests. Vegan ice cream isn’t a simple task since it requires a lot of attention. For the first two hours, you need to stir ice cream every 30 minutes so it doesn’t get icy. This chilled treat is well worth the work since it’s a delight to have on a warm spring day.

Recipe Developer: Britt Berlin, @the_bananadiaries 

Cashew Milk Ice Cream

Ingredients

  • 2 cups (420 grams) homemade Cashew milk
  • 1 cup (270 grams) creamy cashew butter
  • 1 cup ( 200 grams) coconut cream (fat from coconut cream can)
  • 1 cup (160 grams) coconut sugar*
  • 1/4 cup (50 grams) coconut oil
  • 2 tbsp vanilla extract or 1/2 tsp vanilla powder (from 1 oz container)

Instructions

  1. In a large food processor, combine all the ingredients until smooth.
  2. Pour the mixture into a container that can be sealed and store in the freezer for 2-3 hours.
  3. For the first 2 hours, every 30 minutes, give the ice cream a stir to make sure that the ice cream doesn’t become icy.
  4. When ready to scoop, allow the ice cream to sit at room temperature for 10-15 minutes, then run a scoop or spoon under hot water to help scoop.
  5. Serve with vegan sprinkles, chocolate chips, homemade peanut butter or cashew butter, fresh berry jam, or more.

For anyone with gluten or dairy allergy, this recipe is perfect since we use GF baking flour, vegan butter, and a homemade vegan “egg” using coconut oil and maple syrup. This blueberry pie is a masterpiece and pairs well with cashew ice cream. Serve them side by side and surprise your guests by telling them the desserts are completely vegan.

Recipe Developer: Britt Berlin, @the_bananadiaries 

Vegan and Gluten-Free Blueberry Pie

Yields 10

Ingredients

Vegan Pie Crust:

  • 3 cups (375 grams) all-purpose flour or gluten-free 1:1 baking flour
  • 2 tbsp coconut sugar
  • 1 tbsp arrowroot starch (or cornstarch)
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup (226 grams) vegan butter, cubed
  • 5–7 tbsp chilled water
  • Vegan “egg” wash: 1 tbsp coconut oil, melted + 1 tbsp maple syrup

Vegan Blueberry Pie Filling:

  • 4 cups (600 grams) fresh blueberries
  • 2 tbsp coconut oil or vegan butter, melted
  • 1 tbsp arrowroot starch or cornstarch
  • juice from 1 lime
  • zest from 1 lime

Instructions

  1. Make the vegan pie crust: Add the flour, arrowroot powder, coconut sugar, baking soda, and sea salt to a food processor, and pulse the ingredients together. Then add in the cubed vegan butter to the food processor, and pulse the ingredients until the mixture resembles a sand texture. Place the lid back onto the food processor, and begin to blend again. Remove the top insert from the lid and carefully slowly pour in the water 1 tablespoon at a time until it forms a smooth dough ball. Allow the dough to blend until it forms a large dough ball.
  2. Stop the food processor and remove the dough. Divide the dough in half and place it onto two separate pieces of parchment paper. Form each dough ball into a flat disk. Wrap the dough in the and chill in the fridge for 30 minutes. While the dough is chilling, lightly grease a 9″ pie dish with olive oil and set aside.
  3. Form the pie crust: When the pie crust is ready to be rolled, remove one dough disk from the fridge and allow it to rest for 15 minutes. Sprinkle a piece of parchment paper with flour, as well as the dough disk and a rolling pin. Gently roll the dough to be about 1/4″ thick and 1″ wider than the pie dish edge. See this pie crust video help. Gently drape the pie dough over the pie dish and gently press the dough into the sides of the pie dish. Place the pie crust into the fridge to chill, and remove the second dough disk.
  4. Make the blueberry pie filling: while the second dough disk is resting on the counter and the pie dish is in the fridge chilling, make the blueberry pie filling. In a large bowl, combine the blueberries, arrowroot starch, coconut oil or vegan butter, lime juice, and zest together until completely mixed. Remove the pie dish from the fridge and gently pour the blueberry filling into the pie dish. Place the pie dish back into the fridge and prepare the second dough disk.
    Make the lattice crust: Roll the second dough out like in step 3. To make the lattice, measure 9″ in length (if using a 9″ pie dish) and 1″ in width for each strip of the lattice. Measure out 8-12 strips, depending on how many you want to go across each side. Remove the pie dish from the fridge again and begin to make your lattice. Drape half of the strips in one direction over the pie. Do not seal off the lattice yet. Now begin to weave the other strips going the opposite direction, lifting up every other strip to cover the opposite strip. Gently tuck the pie pieces under the edges of the pie crust.
  5. Place the pie dish into fridge again and preheat the oven to 400F.
    Once the oven is preheated, make the vegan “egg” wash by mixing together the melted coconut oil and maple syrup. Use a pastry brush to brush the mixture over the top of the pie crust. Place the pie dish onto a baking sheet and gently cover with aluminum foil.
  6. Place the blueberry pie into the oven to bake for 25 minutes covered. Then remove the cover and reduce the heat to 350F. Bake the blueberry pie for an additional 25-30 minutes.
  7. The crust should look lightly golden, and the blueberries moist. Remove the blueberry pie from the oven and allow the blueberry pie to cool for 10 minutes at room temperature and then set completely in the fridge for 3 hours. Serve a la mode and enjoy!

Fruit tarts are a summer staple and an easy dessert to whip together for a backyard party. A traditional fruit tart contains dairy and eggs but this recipe is 100% vegan and is guaranteed to brighten up your table of desserts.

Recipe Developer: Nico & Louise, @theplantbasedschool

Prep Time:15 mins

Cook Time: 30 mins

Resting Time: 15 mins

Total Time: 1 hour

Fruit Tart with Vegan Custard

Serves 10 people 

Ingredients

For the shortcrust pastry base

  • 3 cups whole grain flour (375 grams)
  • 0.9 cup sugar (190 grams)
  • 0.4 cup sunflower oil (75 grams)
  • 0.20 cup coconut oil (30 grams)
  • 0.4 cup of cold water (90 grams)
  • Zest of half lemon
  • 1 tbsp vanilla sugar (8 grams)
  • 2.5 tsp baking powder (9 grams)
  • 1 pinch salt

For the vegan custard

  • 3 cups unsweetened soy milk (690 grams)
  • 6 tbsp cornstarch (70 grams)
  • 5 tbsp sugar (100 grams)
  • 1 pinch turmeric
  • zest of 1 lemon
  • vanilla extract

For the fruit topping

  • 8 strawberries
  • 2 kiwis
  • 1 nectarine
  • 5 cherries
  • 9 raspberries
  • 9 blueberries
  • 9 mint leaves

Instructions

  1. In a saucepan, whisk together the milk, cornstarch, sugar, turmeric until well-combined
    fruit tart.
  2. Add the lemon zest, or thin lemon peel, making sure you only use the yellow part of the lemon and not the white flesh under the skin. That part is bitter.
  3. Set the saucepan on high heat and bring to a simmer while whisking continuously. Keep stirring fast and vigorously to avoid any lumps. Stop when you reach your desired consistency. If you like a smooth custard you should pass it through a sieve halfway through this step to filter out the lemon zest.
  4. Let cool the custard at room temperature. Whisk occasionally to prevent the formation of skin on the surface. If you want to cool it down faster, you can submerge the pan in cold water while whisking until the custard is cold.
  5. In a bowl, add lemon zest, vanilla extract, sunflower oil, coconut oil, water, salt, sugar, and stir well. Add the whole grain flour and the baking powder all at once and mix with a spoon. When the dough comes together, mix a few more times with your hands until smooth. Don’t over-mix. Shape the dough into a ball.
  6. Wrap in foil and let rest in the fridge for an hour, or in the freezer for 15 minutes. This is a very important step as the dough needs to cool down or else it will be very hard to roll.
    Prep the pie dish by greasing it with some oil. We use a 10 inch (24 cm) pie dish. 9 inch is easier if it’s your first pie. Then dust it with some flour. This will make it easier to remove the tart once baked.
  7. Start flattening the dough, first with your hands, then with the help of a rolling pin.
  8. Make it 1/8 of an inch thick (4mm). Also, make sure you sprinkle your rolling pin and your work table with some flour. You need to work fast here as you want to keep the dough as cold as possible so that it’s easier to move.
  9. Roll the dough around the rolling pin and carefully unroll it over the pie dish.
  10. Make sure the dough covers the whole dish and fits in it tightly. With a fork, make some holes into the base of the tart. Pour your homemade custard into the dish and spread it around evenly with a spoon.
  11. Bake at 360˚F / 180C for about 30 min. The tart is ready when slightly golden on top. Let the tart cool down completely before adding the fruit on top.

Recipes with Whole Wheat Pasta

The hunt for New Zealand’s best meal kit delivery service

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Jihee Junn analyzes the numbers from a recent study comparing the greatest players in the Meal Pack game.

As a single parent, childless person who doesn’t mind eating five bowls of oatmeal a day, I can’t say I’ve ever fully embraced the movement of meal sets. But I know that for many families, having the same meals cooked or taken away every week is not a viable option. For example, my eternally exhausted sister and her busy husband have three young children who don’t eat anything all the time, except chocolate, french fries, and pizza. Eating out – even at McDonald’s – somehow always costs a small fortune.

It is no coincidence that parceled meals have found a lucrative niche in families like hers. When the concept first hit the market in Sweden in the late 2000s, they were exactly with the modern family in mind – one where both parents worked full-time. Created to combine our desire for fresh, healthy home-cooked meals with our increasingly busy, comfortable lives, it wasn’t long before the concept gained momentum and spread across the continent to central Europe and the United States by 2012 .

Around the same time that food parcels were on the rise in the USA, the idea with the introduction of My Food Bag 2013, which was co-founded by star chef Nadia Lim, had also found its way to Aotearoa. A few years later came the slightly more gourmet Woop service (which stands for “world on our plate” in case you’re wondering), followed by the Bargain Box, a cheaper option launched by the My Food Bag team. Then, in 2018, HelloFresh came on the market – the German meal kit juggernaut that managed to capture a large part of the local market in less than three years.

The Hello Fresh empire arrived in New Zealand in 2018. Photo: Hello Fresh

As the Covid-19 lockdowns accelerate the growth in meal set deliveries, My Food Bag, Woop, Bargain Box and HelloFresh have had a lot to celebrate over the past two years. More people than ever are trying these “essential services” instead of the supermarket chaos, and while they all share the same business model, there are important differences, a recent study by consumer-centric research website MoneyHub points out.

Over the course of six months, the team subscribed to the four largest and most popular meal set delivery services in New Zealand and consumed over 100 different meals to directly compare almost every detail you could ask for, including cost, cooking time, and packaging waste ( Unfortunately, taste was deliberately left out because it was perceived as “too subjective”). We have summarized their key insights into which company did well in which areas. To read full details and see photos of each meal, go to MoneyHub website.

Prices and plans

Aside from the Bargain Box, which only offers two types of plans (classic and vegetarian), the remaining three offer meals tailored to a gluten-free or health-conscious diet, as well as a plant-based plan from My Food Bag that is completely vegan in ingredients . All three also have options that instead let you choose from a selection of recipes from different plans, with HelloFresh having the largest selection of recipes (20+) that you can combine and customize each week.

However, if you only want to get the most bang for your buck, the Bargain Box is your best bet, especially if you want to feed a large family or have multiple servings on hand. Designed to accommodate the largest number of people from all four services, a regular five meal plan can only cost $ 6.30 per plate for six people ($ 190 per week), $ 7.30 per plate for four people (140 USD per week). and $ 11.50 per plate for two ($ 115).

Remember: meal sets are designed so that the bigger your order (more servings, more meals), the cheaper it will be per plate.

Bargain box from a bird’s eye view (Photo: MoneyHub)

HelloFresh (including the $ 10 delivery fee) ranks second in the price per platter. But with more than 20 recipes to choose from compared to Bargain Box’s eight recipes, HelloFresh has a far wider choice for just a few more dollars, especially if you have dietary requirements. However, it’s worth noting that there is an additional $ 5 delivery fee in the South Island.

Packaging and ingredients

Woop may be the most expensive of the four, but the comparison found that not only does it contain the highest quality local ingredients, but it also produces the least amount of waste. Its pre-made sauces and precisely portioned ingredients were found to leave the least amount of food waste and unused ingredients, while its recipes also required the fewest and simplest “pantry items” (ingredients not included).

Most of woops The packaging is made from materials that are suitable for roadside recycling, but Woop also gives you the option to return all of your packaging directly to the company (provided it is completely clean, dry, and food-free) that it at yours next order and properly recycled. This includes things like soft plastics as well as gel cold packs that are disinfected, frozen and reused for other woop deliveries.

A typical woop box contains less waste than its competitors. Photo: MoneyHub

Cooking and preparation

With regard to the actual preparation of the meals, the comparison showed that the preparation and cooking (carried out by one person) took significantly longer than all estimates of all four providers. Based on the recipes used during the comparison, the actual time taken to prepare meals averaged between 20 and 30 minutes longer than the average estimated times. Of course, this all depends on the speed and skills of whoever does the job, but if you’re your average home cook, it’s safe to say that it will likely take a little longer than any of these companies think.

However, among the four companies, the recipes were the fastest to prepare thanks to Woop’s pre-made sauces and sometimes pre-cooked vegetables, with an estimated time averaging 23 minutes, or around 40 minutes in reality. My Food Bag and HelloFresh (excluding the “fresh and quick” recipes that only take 15 minutes) were the second and third fastest with an estimated average time of 37 and 40 minutes, in reality around 55 and 60 minutes. The Bargain Box meals lasted the longest, with the 35-minute meals running closer to 65.

Two bargain box meals prepared during the study that, on average, lasted much longer than promised (Photo: MoneyHub)

In the meantime, if you’re the cook who needs all the help you can get, comparing HelloFresh’s recipe cards proved to be the best of the group. Her detailed instructions included pictures of all the ingredients and each step of the cooking process, as well as a list of the utensils you need and suggestions as to whether you should prepare a particular dish earlier than another. The ingredients for each dish are also packaged in individually color-coded paper bags, so you can easily sort what you need each time you cook.

Which one is right for me?

No company does the best at everything, and all have their individual weaknesses. For example, Woop only delivers to certain cities, HelloFresh charges extra for the South Island, Bargain Box has little for those with dietary requirements, while My Food Bag often requires more unusual supplies such as whole grain mustard, rice vinegar and corn starch. It’s up to you to decide what is important and what is not, but here is which service, in MoneyHub’s opinion, is best.

Woop

“Best for people in large cities (because of their delivery areas) and plans for one person. Their estimated prep times are consistently shorter than those of the other companies, and while we didn’t necessarily finish the meals in the estimated time, they were faster than the other food companies we tried. All of their plans use high quality ingredients, but we especially liked their ‘Foodie’ plan as it is the only gourmet option on the market that is available for one, two or four people. “

Hello Fresh

“Best for people without much cooking experience, because the recipe cards are very detailed and the app helps too. [It also has the] largest selection of recipes to choose from and you get access to the HelloFresh cookbook with thousands of recipes. They offer a particularly good price-performance ratio for low-calorie and vegetarian recipes. “

My grocery bag

“Best for weight loss plans and herbal recipes, but there are many plans. Wide availability across New Zealand (according to their website, they serve 86% of New Zealanders). We have found that they use more adventurous spices than HelloFresh and Bargain Box, but also require more supplies for their preparation. “

Bargain box

“Best for the budget-conscious, families with more than four members or picky eaters, as the recipes are usually kiwi classics.”

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Recipes with Whole Wheat Pasta

10 Kale Pasta Dishes, from Spaghetti to Lasagne!

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Kale is a plant in the cabbage family, which also includes favorites like cabbage, broccoli, kohlrabi, arugula, and Brussels sprouts. Kale was nicknamed King Kale for its excellent nutritional profile and health benefits. It’s also tasty and easy to incorporate into many meals.

Kale is rich in vitamins A, K, C, B6, manganese, calcium, copper, potassium, magnesium. It’s high in chlorophyll and contains 3 grams of protein per cup. In fact, a cup of raw kale contains more vitamin C, an important antioxidant, than an orange and is also one of the most well-known sources of vitamin K. Plus, kale is a good source of fiber and is low in fat and calories. This makes kale one of the most nutritious foods out there.

There are obviously many ways to include kale in your meals, from side dishes to smoothies to desserts. Here we have a list of the best ways to incorporate kale into your favorite pasta dishes.

1. Garden picnic noodle salad with vegetables, herbs and orange-miso-tahini dressing

Garden picnic noodle salad with vegetables, herbs and orange-miso-tahini dressing

Source: Garden picnic noodle salad with vegetables, herbs and orange-miso-tahini dressing / One Green Planet

Kale plays an important role in this garden picnic noodle salad with vegetables, herbs, and orange miso tahini dressing from The Whole Foods Diet. Pasta is tossed along with a rainbow of vegetables and topped with a creamy orange-miso-tahini dressing that adds a lemony touch. Here, kale is eaten raw. This is a quick toss-up meal and works wonderfully as leftovers.

2. Creamy kale and zucchini pasta

Creamy kale and zucchini pasta

Source: Creamy kale and zucchini pasta/ A green planet

This is a great recipe for anyone looking for an alternative to wheat noodles. It is also ideal for this time of year when zucchini are in season. In this recipe for Creamy kale and zucchini pasta from Rouxbe, the kale is cooked with caramelized onions and stirred into the zucchini noodles. A creamy tahini sauce brings it all together.

3. A pot of creamy Tuscan kale pasta

https://i0.wp.com/www.wholegrainpasta.ca/wp-content/uploads/2021/09/1632087400_966_10-Kale-Pasta-Dishes-from-Spaghetti-to-Lasagne.jpg

Source: One Pot Creamy Tuscan Kale Pasta / One Green Planet

You can put this meal together in under 30 minutes. The creamy sauce of this One Pot Creamy Tuscan Kale Pasta by Shanika Graham-White is made from cashew nuts, which gives you a velvety texture and a protein boost. The kale is sautéed with garlic and tomatoes for a rich hearty taste.

4. Pasta Primavera

Pasta with vegetables

Source: Pasta Primavera / One Green Planet

This is a really simple dish that requires you to add some veggies and, of course, some kale to a jar of tomato sauce. This could be one you had in your pantry waiting for the perfect recipe. This Pasta Primavera recipe from Wholesome LLC is a perfect weekday meal.

5. Vegetable protein pasta salad bowl

Pasta salad with vegetable protein

Source: Plant Protein Pasta Salad Bowl / One Green Planet

This vegetable protein pasta salad bowl from Nikki and Zuzana call for red lentil noodles that add protein power, but you can use any pasta of your choice. You’re still getting plenty of protein from the black lentils and hemp heart-based dressing. Here kale is accompanied by its green friends spinach, rocket and many fresh herbs.

6. Kale Walnut Pesto Noodles

Vegan kale walnut pesto pasta

Source: Kale-Walnut-Pesto-Pasta / One Green Planet

This Mitra Shirmohammadi Kale Walnut Pesto Noodle Recipe couldn’t be easier. Aside from making a pot of pasta, all you need to do is put all of the ingredients in a blender to make a batch of this kale pesto. Kale is added to the pesto along with the traditional basil flavor. Walnuts are used in place of pine nuts and a healthy dose of nutritional yeast gives it that “cheesy” note.

7. Spaghetti a la Caesar

Spaghetti a la Caesar

Source: Spaghetti a la Caesar / One Green Planet

This recipe for Spaghetti a la Caesar by Kim Sujovolsky is also easy to make. Kale is sautéed with garlic and mixed with the spaghetti. Then the dish is served with a serving of almond parmesan, lemon and chilli flakes.

8. Sweet potato noodles with garlic and cashew cream

Vegan sweet potato noodles with garlic cashew cream

Source: Sweet Potato Noodles with Garlic Cashew Cream / One Green Planet

Here’s another great gluten-free pasta option. This Garlic Cashew Cream Sweet Potato Noodle Recipe by Christine Zulkosky takes a creamy cashew sauce and serves it with sweet potato noodles, a generous helping of kale, and chunky mushrooms to give it a bite.

9. Soothing kale pesto pasta casserole

Kale pesto pasta casserole [Vegan, Gluten-Free]

Source: Soothing Kale Pesto Pasta Casserole / One Green Planet

This soothing kale pesto pasta casserole from Florian Nouh is full of texture and flavor. The crust is made from gluten-free breadcrumbs and the noodles are tossed in a kale-based pesto. The whole dish is then baked for about 15-20 minutes. It’s a nice vegan version of a classic comfort food.

10. Kale lasagna

Vegan gluten-free kale lasagna with bechamel sauce

Source: Kale Lasagne / One Green Planet

We can hardly make a list of pasta favorites and leave out the lovely lasagna. This kale lasagna from Peffe Stahl is vegan and gluten-free. This is a really simple recipe that requires a soy or oat milk based bechamel sauce layered between sheets of vegan lasagna. The kale is then sautéed with onions before joining the bechamel.

Make your pasta dishes particularly tasty and nutritious with a generous helping of kale.

Learn How To Make Plant-Based Meals At Home!

Vegan creamy ginger-coconut-kale-zucchini-spaghetti [Gluten-Free]

It is known to help reduce meat consumption and eat more plant-based foods chronic inflammation, Heart health, mental wellbeing, Fitness goals, Nutritional needs, Allergies, good health, and more! Milk consumption has also been linked to many health problems, including acne, hormonal imbalance, cancer, Prostate cancer and has many Side effects.

For those of you interested in eating more plant-based foods, we highly recommend downloading the Food Monster App – With over 15,000 delicious recipes, it is the largest herbal recipe source to reduce your ecological footprint, save animals and get healthy! And while you’re at it, we encourage you to find out about the environment and health benefits from a vegetable diet.

Here are some great resources to get you started:

For more daily published content on animals, earth, life, vegan food, health and recipes, subscribe to One Green Planet newsletter! Finally, public funding gives us a greater chance of continuing to provide you with quality content. Please note support us through donations!

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Recipes with Whole Wheat Pasta

Types of Chocolate, Explained:

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You’ve seen these numbers on fancy candy bar packaging, but what do chocolate percentages mean and which one should you choose? We’ll break it down so you can make the best chocolate choice possible.

When it comes to chocolate, I used to be part of the high cocoa cult. My favorite was 70 percent, with an 82.5 percent shot every now and then. However, the more I learned about chocolate, the more I realized that the percentage had nothing to do with quality: I had greasy 85 percent bars and fantastic 40 percent bars.

That’s because the cocoa percentage is the percentage of the bar that comes straight from cocoa beans. Take my beloved 70 percent bar as an example: 70 percent of this bar is made from refined cocoa beans, and 30 percent is made from all the other ingredients like sugar, vanilla, sea salt, pop rocks, whatever.

Just because you’ve tried a 70 percent bar doesn’t mean you’ve tried them all. Everyone has a unique mouthfeel and taste. (A genius came up with the fancy sounding “mouthfeel” to describe how things feel in the mouth. In practical terms, this means whether the chocolate is grainy or smooth, melts quickly or slowly, etc.) One reason is that one chocolate bar contains significantly more cocoa butter than another. Both cocoa solids and cocoa butter are included in this 70 percent.

As I write in my book, “Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution ”,“ A 70 percent bar could contain 50 percent cocoa mass and 20 percent cocoa butter; another could have 30 percent cocoa mass and 40 percent cocoa butter (that would make a very smooth, buttery bar!). To make it even more complicated, different types of beans naturally contain different amounts of cocoa butter. Some are leaner, others fatter. The natural “butteriness” of a bean changes the consistency of the resulting chocolate. “

Milk chocolate generally has a fairly low percentage, usually around 40 percent or less (Hershey’s is 11 percent). I’m in love with Zotter’s 40 percent bar diluted with “Bio Tiroler Bergmilch” and Frans smoked salt.

Dark chocolate has no legal definition in the United States (it comes under the umbrella term semi-sweet or bittersweet chocolate). It’s usually at least 55 percent, but most dark chocolate lovers enjoy 70 percent or more. I’m obsessed with a new variety called dark milk chocolate, a high-proof milk chocolate that combines the best of both worlds: you get the intense flavors of dark chocolate with the creaminess of milk chocolate. My favorite right now? Chocolate Naive’s 62 percent dark milk with porcini mushrooms. (Yes, you read that right: mushrooms!)

Then there are some dark candy bars that stamp in at 100 percent. That said, they only contain ground and refined cocoa beans, and the trick for the chocolate makers is to bring out the natural flavors of these beans to make them not only edible but also enjoyable. The best – like those from Fruition and Pralus – are far from making chocolate. I urge you to try a 100 percent bar for Valentine’s Day: you might find your true love.

But don’t forget the white chocolate either.

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