Recipe Rolodex: Eating One Part Plant This Week + Trail Mix Cookie Recipe

Each week, I bring you a roundup of the most inspiring dishes from around the web that can be used for your One Part Plant meals (OPP = one meal a day that is 100% plant-based (veggies, fruits, grains, seeds, and/or legumes)) and maybe a couple desserts too. I never want you to feel stuck, uninspired, or confused about what to eat. And even if you’re a pro in the kitchen, sometimes you need a burst of recipe inspiration to shake things up. 

This week, I’m dedicating the rolodex to Vegetarian Ventures recipes! Because it’s the best, but also because we’re celebrating the creator’s (Shelly Westerhausen) new cookbook, Vegetarian Heartland. This book is one of the most beautiful cookbooks I’ve seen this year. Shelly’s photos are stunning and truly make you feel inspired to not only make every recipe, but connect more with nature. I’m not a very outdoorsy girl, but I actually might go camping now because of this book. Maybe. Regardless, you gotta get this book! I love it so much. 

A week worth of Shelly’s recipes + a bonus recipe from her book below! 

Remember to tag your kitchen moves and meals by tagging them with #onepartplant and @onepartplant and follow the OPP Instagram for more inspiration. 

See you next week.

1. Crostini with Macadamia Ricotta and Corn-Zucchini Succotash
2. Peanut Butter Trail Mix Cookies (below)
3. Summer Pasta Salad with Dill Vinaigrette 
4. Waldorf Wheatberry Salad  
5. Smoky Pumpkin & Black Sesame Seed Hummus
6. Smoky Vegetarian Red Beans and Rice
7. Two-Grain Coconut Date Porridge

 { Peanut Butter Trail Mix Cookies } 
from Vegetarian Heartland
Makes 18 Cookies 

1 cup [260 g] creamy peanut butter
1⁄4 cup [60 ml] maple syrup
1⁄2 tsp fine sea salt
1 tsp vanilla extract
1⁄2 tsp baking soda
1⁄2 cup [90 g] of your favorite trail mix (with ingredients such as chocolate chips, chopped pecans, dried cherries, or pumpkin seeds)

Preheat the oven to 350°F [180°C]. Line a baking sheet with parchment paper.

In a large bowl, stir together the peanut butter, maple syrup, salt, vanilla, and baking soda. Fold in the trail mix.

Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing the mounds 2 in [5 cm] apart. Gently press a fork onto the top of each cookie to slightly smash it and make a crisscross design (the dough will be sticky so try to avoid smearing the cookie).

Bake until the edges begin to brown, about 10 minutes. Let cool completely (they will harden up as they cool). Store in an airtight container at room temperature for up to 5 days.

 Get more plant-based recipes from One Part Plant Cookbook!