u/plantbeard

Easy healthier dip from the High-Protein Vegetarian. Used garlic from my friend's garden for the first time! The cilantro I always pick out the leaves so I don't get bits of stem in the dip but its time consuming, not sure what other folks do.

Ingredients

• 2 cloves garlic
• ¼ cup packed fresh cilantro, plus more for garnish
• 1½ cups shelled edamame
• Juice of ½ lime
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ½ large avocado, pitted
• ½ cup 2% plain Greek yogurt
• 2 tablespoons extra-virgin olive oil

Steps

1. Combine the garlic and cilantro in a food processor, and pulse until very finely chopped. Add all the remaining ingredients, except the olive oil, and process together until smooth. Add the olive oil gradually while the processor is running.
2. Transfer to a bowl and garnish with cilantro.

https://zenmealplanner.com/shared/recipes/FZqxWNwi/edamame-and-avocado-dip

Turn an Instagram Reel into a recipe with a checklist, schedule it on your calendar, and add the ingredients to a grocery list automatically.

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Another great recipe from the High-Protein Vegetarian cookbook. The slaw doesn't hold the juice very well, so make sure to dribble some of the sauce or it can be a little dry. That can also be offset by adding a slice of tomato. Otherwise it's very nice! Different than other veggie burgers. Depending on your spice tolerance, not too spicy.

Ingredients

• 1 (15-ounce) can no-salt-added chickpeas, rinsed, drained, and patted dry
• 2 tablespoons Thai red curry paste
• 1 clove garlic
• ¼ cup plus 2 tablespoons creamy no-sugar-added peanut butter
• 1 tablespoon honey
• ½ teaspoon kosher salt
• ¼ teaspoon ground ginger
• 1½ teaspoons hot sauce (such as sriracha)
• 1½ teaspoons soy sauce
• ¼ cup cilantro, chopped
• ½ cup shredded carrot
• ¼ cup finely chopped red onion
• ¼ cup roasted peanuts, finely chopped
• ½ red bell pepper, finely chopped
• 1 large egg
• ¼ cup whole wheat flour
• 6 whole wheat burger buns
• 2 cups chopped savoy cabbage
• Juice of ½ lime (1 tablespoon)
• 1 teaspoon soy sauce
• 1 teaspoon peanut oil
• ⅛ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon honey
• Cooking spray

Steps

1. Preheat the oven to 350°F.
2. Combine the chickpeas, red curry paste, garlic, peanut butter, honey, salt, ginger, hot sauce, and soy sauce in a food processor. Pulse until the mixture is mostly smooth. Transfer to a large bowl and stir in the cilantro, carrot, red onion, peanuts, and red bell pepper. Add the egg and stir until it’s fully incorporated. Stir in the flour.
3. Shape the dough into six patties and place them on a parchment-lined baking sheet. The mixture will be very sticky, so you may need to wipe off your hands after you form each patty. Coat the top of the patties with cooking spray.
4. Bake for 15 minutes. Remove from the oven, flip, coat again with cooking spray, and bake for another 15 minutes.
5. While the patties bake, mix together all of the slaw ingredients in a large bowl.
6. Place each patty on a toasted whole wheat bun, then top with the slaw. Red pepper slices and cilantro are great add-ons as well.

https://zenmealplanner.com/shared/recipes/FZqxWNwi/spicy-thai-peanut-veggie-burgers

A good appetizer from the High Protein Vegetarian cookbook. I think the quality of the chickpeas matters a lot - my second round was darker and had a different taste than the first (this one); I think it was because the fatty layer was largely missing, not sure. Any hummus-making tips are welcome!

https://zenmealplanner.com/

It's a nice side! I don't know the best way to shred brussels sprouts - I resorted to slicing them and then picking out the hard centers, but this is awfully time consuming. My wife tried a different approach but hers wasn't much faster! If you have any tips, I'm all ears. Outside that everything else is pretty quick.

Ingredients

• 1 cup orzo
• 6 cups shredded brussels sprouts
• ⅓ cup slivered almonds
• ½ cup dried cranberries
• 4 ounces crumbled goat cheese
• 1 shallot, chopped
• 1 clove garlic
• ½ tablespoon fresh thyme leaves
• Juice of 1 lemon
• ¼ teaspoon lemon zest
• ½ tablespoon honey
• ¾ teaspoon fine sea salt, or to taste
• ¼ teaspoon ground black pepper, or to taste
• ¼ cup olive oil

Steps

1. Cook the orzo according to the package instructions. Mine took about 9 minutes until it was al dente. Drain, rinse in cold water, and set aside in a large bowl to cool completely.
2. Once the orzo cools to room temperature, stir in the brussels sprouts, almonds, cranberries, and goat cheese.
3. Combine all of the dressing ingredients, except the olive oil, in a food processor. Pulse until smooth, and then pour in the olive oil while the processor is running:
4. Pour the dressing into the salad and mix well. The salad can be eaten immediately, but the flavor will improve if it sits overnight in the refrigerator.

https://zenmealplanner.com/shared/recipes/FZqxWNwi/shredded-brussels-sprout-salad-with-orzo-and-lemon-shallot-dressing

Hi, first time ever posting something I've cooked online! I'm a fan of the High-Protein Vegetarian Cookbook until I can find another that scratches the same itch. This sandwich is a great lunch option, though I had it for dinner. Quick to make, delicious. Don't forget to toast and butter the bread.

Built a meal planner for myself and family to keep our recipes, manage our schedule, and organize our grocery shopping. It's been working pretty nicely for us so far and gets better every week. Try it out yourself at https://zenmealplanner.com

I bought this book a few years ago and have really enjoyed most of the recipes out of it. Does anyone know of any other like it, that are vegetarian but with a focus on higher protein ingredients?

Built Zen Meal Planner (https://zenmealplanner.com/) for myself and family to save recipes from cookbooks (or recipe blogs), schedule recipes, and automatically create grocery lists. If you're keen on home-cooking or meal prep, feel free to try it out. Not vibe-coded, I am a developer by trade, and you get priority access with feature requests 😉