Let’s talk about food, friends. You know that feeling when you eat something that makes you feel like you're walking on air? And then there's that other feeling—like when you've eaten too much pizza and you just want to crawl under a rock? Well, most of the time, those light, energizing foods we crave come straight from the earth. Author Radhi Devlukia-Shetty knows this all too well. "When I studied nutrition," she says, "I realized how much plants can do for our bodies. They give us everything we need—carbs, fats, proteins—all the fuel to keep our systems humming along. Whether it's digestion, heart health, brain power, or immunity, plants have got us covered." Now, with her cookbook, Joyfull, you can enjoy these plant-based recipes that not only taste incredible but also make you feel great.
Roasted Red Pepper Tagliatelle: A Creamy Delight
(Serves 4)
Here's what you'll need for this dish:
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3 red bell peppers
2 tbsp. olive oil
1 ⁄2 cup canned full-fat coconut milk
1 ⁄2 cup unsweetened almond milk
1 ⁄3 cup tahini
2 tbsp. lemon juice
2 tbsp. nutritional yeast
1 tbsp. Dijon mustard
2 tsp. yellow miso
2 tsp. paprika
1 tsp. sea salt
12 oz. tagliatelle
2 bay leaves
1 ⁄4 tsp. asafoetida, or 1 ⁄8 tsp. garlic powder and 1 ⁄8 tsp. onion powder
1 ⁄4 cup chopped fresh parsley
Now, let's get cooking:
1. Preheat your oven to 425°F. Line a baking sheet with parchment paper. Drizzle each pepper with 1 tsp. of oil and roast them until they're beautifully charred, about 5 minutes per side. Once they're done, let them cool, then peel off the skins and remove the seeds.
2. In your trusty blender, combine the roasted peppers, coconut milk, and the next eight ingredients. Blend everything until it's completely smooth. This is your creamy, dreamy sauce.
3. Cook your tagliatelle according to the package instructions. While the pasta's boiling, heat up the remaining tablespoon of oil in a large nonstick pan over medium heat. Toss in the bay leaves and asafoetida and let them cook for about 30 seconds. Stir in the sauce, lower the heat, and let it simmer for 5 minutes. Don't forget to fold in the parsley for a pop of color and flavor.
4. Drain the pasta, add it to the sauce, and toss everything together. Give those bay leaves a goodbye hug and discard them.
And there you have it! Each serving gives you 500 calories, 15 grams of protein, 76 grams of carbs, 6 grams of fiber, 9 grams of sugar, and 16 grams of fat.
Walnut Lentil Bolognese: A Hearty Favorite
(Serves 2)
For this comforting dish, gather the following ingredients:
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6 oz. spaghetti
2 cups chopped walnuts
1 cup cooked or canned lentils
3⁄4 cup peeled and chopped carrots
1 ⁄3 cup chopped celery
1 tbsp. Italian seasoning
1 tbsp. dried parsley
1 ⁄2 tbsp. dried oregano
1 tsp. sea salt
1 ⁄4 tsp. asafoetida, or 1 ⁄8 tsp. garlic powder and 1 ⁄8 tsp. onion powder
2 tbsp. olive oil
1 (28 oz.) can crushed tomatoes
2 bay leaves
1 tsp. brown sugar
Ready to dive in? Here's what you do:
1. Cook your spaghetti as per the package directions. Reserve 1 ⁄2 cup of the cooking liquid, then drain the pasta and return it to the pot, adding the reserved liquid to coat. Set it aside for now.
2. In a food processor, combine the walnuts, lentils, carrots, celery, Italian seasoning, parsley, oregano, sea salt, asafoetida, and olive oil. Pulse until you've got a coarse, chunky consistency.
3. In a saucepan, heat the olive oil over medium-low heat. Add the crushed tomatoes, bay leaves, and brown sugar, and cook for about 5 minutes. Stir in the walnut mixture and cook for another 5 minutes.
4. Add the pasta and toss everything together. Give those bay leaves a kiss goodbye and discard them. Top with some vegan Parmesan, parsley, and sliced red chilies or chili flakes if you're feeling spicy.
This hearty meal gives you 865 calories, 31 grams of protein, 111 grams of carbs, 21 grams of fiber, 21 grams of sugar, and 36 grams of fat per serving.
