Tendergreens’ The Happy Vegan Recipe

Tendergreens The Happy Vegan

Fortunately for us, vegan restaurants have been popping up all over the place lately. When I am craving something packed with flavor and nutrients, Tendergreens‘ The Happy Vegan is one of my go-to’s. There aren’t too many vegan options on the menu, but in this case, quality wins over quantity. The cool part about this dish is it’s unique ingredients, it features three different types of grains, green hummus (!), dried cranberries, hazelnuts, and a big pile of leafy greens, oh…and garlic bread! What more could you ask for?

Popsugar partnered with Tendergreens to bring us The Happy Vegan recipe. Unfortunately, the recipe is for servings of 8-12. Now, unless you’re prepping for a dinner party or you have a Full House style family situation, 8-12 servings is waayyyy too much. Being the fast-moving Aries that I am, I failed to realize this until my fridge was packed with four huge bowls of this stuff that I can’t possibly finish so I am going to tweak their recipe into smaller serving sizes. The good thing is that most of the tweaks can be made in regards to how much of each grain that you use so it’s not too involved. The photos below for each of the salads are for larger servings than the ones detailed in the recipes. You can tweak the grain amounts for each recipe but the veggies, oils and nut amounts can stay the same.

Disclaimer aside, the recipe is pretty spot on. If you boxed up my version and asked someone to point out the dupe or the real thing, they would be hard pressed to tell the difference. I advise splitting this recipe into two days, meaning make the quinoa, farro, bulgur wheat, and green hummus the night before and store in the fridge. The next day, you will cook your beets and hazelnuts, chop your veggies, and make the green puree to go over the bulgur wheat. Your final mission will be to mix the veggies to their grains, toss together some ‘tender greens’ and toast your bread. This recipe can be an excellent meal prep and if you get bored of it, you can add in some tempeh bacon or roasted plantains, get creative!

Check out the recipe after the jump!

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Ways to Eat Your Greens Part 1

For many people, that picky child-eater still resides somewhere deep inside of us and for many Americans, pushing veggies to the side could be an Olympic sport. With a bit of practice and technique, you can master the art of cooking, creating and flavoring leafy greens.

Incorporating greens into my diet has been somewhat challenging at times. My go to is to just juice them or shove things into a blender and call it a day and I suspect that I am not alone in this. Did you know that there’s actually more than 300 different types of leafy greens? That’s A LOT of recipes to incorporate so I’m sharing with you my first installment of Different Ways to Eat Your Greens. I decided that this will be an on going series that I will do my best to update every month because we could all use more greens in our diets since they are some of the most nutrient-dense foods on this planet.

For the first installment of Ways to Eat Your Greens, we have Vegan Pesto which can be used in a variety of different ways, Green Hummus which can also be multi-purpose, Collard Wraps, a Greens + Matcha Smoothie, and a Greek inspired Cabbage and Rice recipe. Enjoy!

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