Weekly Spotlight: Green Foods From Green Goddess Salad to Matcha and Spirulina!

The best part about being plant-based is knowing that there’s an abundance of food out there to eat and explore and when it comes to greens and green foods, there’s no exception. Green foods include everything from avocado, leafy greens, micogreens, matcha, spirulina, and even cruciferous vegetables like broccoli. This guide can get you started on enjoying greens and green food, but if you’re looking for more, check out this roundup and this guide as well!

We also highly recommend downloading the Food Monster App  — with over 20,000 delicious recipes, it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy! And don’t forget to check out our Weekly Meal Plan Archives! 

This week, we’re bringing delicious, fully vegan, and plant-based ways to enjoy everything green from leafy greens to matcha to green goddess salads!

Green Goddess and Fantastic Salads

Source: Green Goddess and Herbed Couscous Bowl

The most common way to get greens in is by eating a salad. Creating a delicious salad starts with a flavor both from what you use in your salad and what dressing you use to top it off. Your salad can be as simple as an arugula with lemon and balsamic, or as abundant as this Broccoli Kale Salad with Maple Mustard Dressing!

• Broccoli Kale Salad with Maple Mustard Dressing by Zuzana Fajkusova and Nikki Lefler
• Crispy Tofu Avocado Bowl by Julie Zimmer
• Avocado Pasta by Taavi Moore
• Green Goddess and Herbed Couscous Bowl by Dominique Ebra
• Roasted Potato Broccoli Salad by Robin Browne
• Green Goddess Zucchini Pasta by Angelina Papanikolaou
• Green Goddess Griller by Jennifer Rose Rossano
• Green Goddess Bowl by Rachel Carr

Green Veggies

Source: Minty Mashed Peas

Adding green vegetables to your diet is a great goal! Green veggies are full of micro-nutrients and extra vitamins and minerals, and adding more of them to your plate is a big benefit.

• Sweet Potato and Kale Hash by Serena Poon
• Roasted Romanesco Coconut Soup with Brown Rice Ramen by Stephanie McKinnie
• Sauteed Brussels Sprouts and Shallots by Rouxbe
• Minty Mashed Peas by Melissa Tedesco
• Creamy Avocado Hummus by Christina Bedetta

Hidden Greens

Source: Cheesy Broccoli Waffles

This trick isn’t just for kids! If you’re not enthused about eating green veggies on their own (think in a salad or as a side), you can try hiding them in your meals. For instance, these Cheesy Broccoli Waffles by Amy Lanza make a wonderfully savory breakfast and you get a serving of greens with it, too!

• Cheesy Broccoli Waffles by Amy Lanza
• Buckwheat Broccoli Fritters by Taryn Fitz-Gerald
• Garlic Herb Kale Bread by Shanika Graham-White
• Easy Cabbage Spring Rolls by Sarah Ottino
• Simple Snow Peas with Red Curry Coconut Broth by Kate Friedman

Matcha

Source: Matcha Sugar Cookies

Matcha is another way to fit greens into your diet. Matcha can be used in beverages such as lattes, but also used in baked goods. Matcha has a particular taste, so definitely give it a try in a low-stakes setting first before buying a whole container of it.

• Mint Matcha Latte by Caroline Doucet
• High Protein Matcha Lime Cheesecake by Vicky Coates
• Matcha Sugar Cookies by Caroline Doucet
• Matcha Yogurt Overnight Zoats by Lauren Smith
• Iced Matcha Green Tea Frappé With Coconut Whip by Amrita Levan

Creamy Greens: Appetizers and Soups

Source: Creamy Green Soup by Zuzana Fajkusova and Nikki Lefler

Soup is a great way to fit in something green, and these creamy green soups are perfect to make for the week ahead or on a weeknight. These soups are vibrant and will look stunning as you serve them!

• Creamy Green Soup by Zuzana Fajkusova and Nikki Lefler
• Creamy Green Broccoli Soup by Olivia Budgen
• Creamy Greens by Deliciously Ella Making Plant-Based Quick and Easy by Ella Woodward
• Creamy Green Peas and Almond Soup by Valentina Goltara
• Creamy Matcha Green Tea Popsicles by Larice Feuerstein

Spirulina

Source: Mermaid Spirulina Smoothie Bowl

Spirulina is a greens powder that you can use in smoothies and baked goods, plus it makes an excellent natural dye to add color to your food. For spirulina, a little goes a long way!

• Green Tea Noodles Made with Matcha, Spirulina and Meaty Mushrooms by Stefania D’Alessandro
• Spirulina Hummus by Sonja Trurnit
• Spirulina Smoothie Bowl by Kennedy Kitchings
• Mermaid Spirulina Smoothie Bowl by Christina Bedetta
• Herb and Pistachio Crusted Spirulina Blue Cheese by Logan Dunn & Lexus Osman

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