June 2022

CRISPY TOFU WITH THAI PEANUT SAUCE

Ingredients.

🔹 2 tbsp Thai Red Curry Paste
🔹 2 tbsp Smooth Peanut
🔹 3 tbsp Tamari Or Soy Sauce
🔹 2 tbsp Fresh Lime Juice
🔹 3 To 4 tbsp Maple Syrup
🔹 1 medium Extra-Firm Tofu
🔹 1 medium cup Almond Butter

Method.

▶️ Press 1 (14 ounce) block of extra-firm tofu. Cut the tofu into rectangles, about 1/2-inch thick.
​Prepare the sauce: Blend or mix: 2 tablespoons Thai red curry paste + 2 tablespoons smooth peanut or almond butter + 3 tablespoons tamari or soy sauce + 2 tablespoons fresh lime juice + 3 to 4 tablespoons maple syrup + 2 tablespoons water. Set aside.


▶️ ​Mix 2 tablespoons cornstarch with 1/2 teaspoon salt. Transfer the cornstarch mixture to a rimmed plate. ​

▶️ Dip both sides of the tofu triangles into the cornstarch, shaking off any excess while still making sure both sides are fully coated.


​▶️ Either bake the tofu on a lined sheet at 400F until crispy, about 15 minutes, flipping half way. Heat a layer of oil in a large non-stick skillet and pan-fry the tofu until crispy on both sides. Set aside.


▶️ Heat the sauce in a small skillet over medium-low heat, adding water as it starts to thicken until desired consistency. Pour the sauce over the tofu and serve.


Enjoy!

June 20, 2022 by VEGAN RECIPES 0

CORN & KALE CHOWDER

Ingredients.

🔹 4 cups of Vegetable Broth
🔹 2 cups of Plant Milk
🔹 1 tbsp of Avocado Oil
🔹 3 cloves of Garlic minced
🔹 2 cups of Kale chopped
🔹 1 tbsp of fresh Dill chopped
🔹 2 ribs of Celery diced
🔹 1 cup of Onion chopped
🔹 1 tbsp of fresh Thyme chopped
🔹 3 Ears of Corn Kernels removed
🔹 4-5 small Yellow Potatoes washed and cubed
🔹 1 cup Red Bell Pepper chopped
🔹 2 tbsp of fresh Chives chopped
🔹 Salt & Pepper to taste

Method.

▶️ In a large pot, heat the oil on medium heat. Add the onions and sauté until translucent, about 3-5 minutes.

▶️ Add in the red pepper, celery, potatoes and corn and season with salt & pepper. Continue cooking for another 5-10 minutes.

▶️ Add in the garlic and fresh herbs. Mix well and cook for another 2 minutes before adding in the vegetable broth, corn cobs and bay leaves. Reduce the heat, cover and simmer for 20-25 minutes or until the potatoes are fork tender.

▶️ Remove the bay leaves and corn cobs and using an immersion or regular blender, blend about 1/2 of the soup. Return the bay leaves and add in the plant milk and and chopped kale.

▶️ Allow the soup to simmer covered for another 15-20 minutes before serving.

Enjoy!

June 20, 2022 by VEGAN RECIPES 0

VEGAN SWEET POTATO AND JACKFRUIT CURRY

Ingredients.

For The Curry:

🔹 2 cup water + ½ cup water
🔹 2 can full fat coconut milk
🔹 1 heaping tbsp tomato paste
🔹 2-3 cups beet greens (or greens of choice)
🔹 1 medium onion, chopped
🔹 1 tbsp avocado oil
🔹 Juice of 1 large lemon
🔹 1 tbsp ginger, grated
🔹 4-5 dried curry leaves
🔹 1 can (20 oz) young green jackfruit, roughly chopped
🔹 1 large sweet potato, peeled and cubed
🔹 2-3 garlic cloves, minced
🔹 1½ tsp sea salt
🔹 Whole Spices: 1 tsp each brown mustard seeds, cumin seeds, coriander seeds
🔹 Powdered Spices: 1½ tsp garam masala, 1 tsp each kashmiri chili (optional), turmeric and paprika

Method.

▶️ In a medium pot heat up the oil in medium heat and once shimmery add the whole spices and cook until crackling and fragrant, ~2 min, stirring the whole time to avoid scorching.


▶️ Add the onion and cook until softened and golden at the edges, ~5 mins, stirring every now and then. Add the garlic and ginger and cook 3 more mins, stirring to avoid burning.


▶️ Add all the powdered spices and cook 30 secs, stirring the whole time, lower heat to medium low then add ½ cup water and scrape the bottom of a pot with a spatula to deglaze.


▶️ Add the jackfruit and sweet potato and cook 5 mins, stirring to prevent sticking.


▶️ Add the remaining water, coconut milk and tomato paste. Bring everything to a boil then lower to a simmer, cover and cook until the sweet potatoes are tender, ~10-15 mins.


▶️ Add the greens and continue cooking 1 min then remove from heat, stir in the lemon juice, top with cilantro and serve alongside your grain of choice and/or naan. I paired it with fluffy basmati.

Enjoy!

June 20, 2022 by VEGAN RECIPES 0

TOFU KATSU W/ SWEET GINGER CHILI SAUCE & VEGAN SRIRACHA MAYO

Ingredients.

🔸 100 gm panko
🔸 grapeseed oil
🔸 ¼ tsp smoked paprika
🔸 ¼ tsp black pepper
🔸 ¾ cup all purpose flour
🔸 ½ tsp salt
🔸 2–12.5 oz can chickpeas (drain & reserve the liquid in a small pot; simmer the liquid until thickened & reduced; set aside)
🔸 2–12 oz organic firm tofu (drained & pressed; freeze overnight; thawed; drained & pressed one last time; slice each tofu block into 2 halves–you should get 4 pieces in total)

Method.

▶️Prepare the tofu according to the instructions above. In a shallow dish, add the flour, smoked paprika, black pepper & salt. Whisk until well combined.


▶️ In another shallow dish, add the prepared chickpea liquid. Coat each tofu piece in the flour mixture. Ensure that the tofu is evenly covered. Shake off excess flour mixture.


▶️ Next, coat the floured tofu with the reduced chickpea liquid. Ensure the tofu is evenly covered. Lastly, coat the tofu in panko by pressing the panko into the tofu. Do this a few times so that the tofu is sufficiently coated with the panko.


▶️ Add the grapeseed oil into a pan (2/3rd full). Heat the oil up to 350°F.


▶️ Add the prepared tofu into the pan. Shallow fry on one side until lightly golden brown. Flip the tofu & repeat the process. When both sides are done, remove from oil & drain on wire rack.


▶️ After ~5 mins, fry the tofu pieces again & this time until a deeper golden brown is achieved. Remove from oil & drain on wire rack.

June 19, 2022 by VEGAN RECIPES 0

Cilantro Lime Nourish Bowl ⁣

Ingredients.

⁣⁣⁣⁣⁣⁣🔹 1 lime, sliced
⁣🔹 cilantro, for garnish⁣
⁣🔹 corn tortilla chips ⁣
⁣🔹 1-2 tbsp vegan butter
⁣🔹 1 lime, juiced⁣
⁣🔹 160g leftover pulled tofu⁣
⁣🔹 1/2 cup pico de gallo
⁣🔹 1/2 cup cilantro, chopped⁣
⁣🔹 1 package rice⁣
⁣🔹 salt, to taste ⁣
⁣🔹 4 tbsp chipotle beans

Method.

⁣▶️ In a frying pan, heat vegan butter over medium heat. Add rinsed and drained rice. Cook until heated through. Add lime juice, cilantro and salt. Stir. ⁣
⁣⁣
▶️ ⁣Reheat tofu in the same pan as rice. ⁣
⁣⁣
⁣▶️ Divide rice and tofu between 2 bowls. Add pico de gallo, chipotle beans, lime wedges and tortilla chips. Sprinkle with cilantro.

Enjoy!

June 18, 2022 by VEGAN RECIPES 1

No Bake Salted Caramel Pecan Tarts

Ingredients.

🔹 1/2 tsp cinnamon
🔹 1/3 tsp vanilla
🔹 1/2 tsp salt
🔹 1 cup medjool dates
🔹 1.5 cup oatmeal
🔹 1.5 cup pecans
🔹 1/2 cup water1/3 cup water
🔹 1/4 cup maple syrup
🔹 1 cup pecans
🔹 Desiccated coconut & pecans for topping!

Method.

▶️ Add your oats, pecans, maple syrup and salt into a high speed blender and pulse until a fine meal forms.

▶️ Add the crust mixture into 6 greased muffin tins and use your hands to create a well.

▶️ Next, blend up your dates, water, cinnamon and vanilla until smooth then pulse in the remaining cup of pecans!

▶️ Add that nutty caramel on top of your crust, top with some desiccated coconut and another fresh pecan for fanciness!

▶️ Place your desserts in the freezer for at least 2 hours to firm up.

Enjoy!

June 18, 2022 by VEGAN RECIPES 0

Mango Habanero Tofu

Ingredients.

​Mango Habanero Sauce:

🔹 Juice of 2 or 3 limes added with a tsp of lime zest
🔹 1/2 cup water
🔹 Salt to taste
🔹 1 medium sized carrot, roughly chopped
🔹 1 tbsp grated ginger
🔹 1 garlic cloves
🔹 1/4 cup rice vinegar
🔹 1 ripe mangos* (about 1 cup chopped)
🔹 2 habaneros
🔹 2 tbsp maple

Tofu:

🔹 1.5 tbsp Cornstarch
🔹 1 block of super firm tofu
🔹 1 tbsp avocado oil
🔹 A generous pinch of salt

Method.

▶️ Add all ingredients for the sauce except lime juice to a blender, and blend until smooth.
Bring sauce to a boil while whisking continuously until it thickens. Simmer for 15 minutes. Add lime juice at the end, and season to taste with salt. Refrigerate in a clean glass jar.

▶️ Cut tofu in half, and pat away any moisture with a clean kitchen towel. Cut the 2 pieces into bite-sized cubes, season them with salt, and dust with cornstarch until evenly coated. I use a small sieve for that, but you can also dip the pieces in cornstarch and shake off any excess powder.


▶️ Brush a cast iron skillet with avocado oil, bring it to medium heat, and fry tofu pieces from all sides until golden. Flip them around after 2-3 minutes on each side.


▶️ Toss them with the mango habanero sauce (I used a little more than 1/2 a cup), and let everything cook on low heat for 5-10 minutes until every piece is evenly coated and lightly caramelized.


Enjoy!

June 16, 2022 by VEGAN RECIPES 0

Pesto Mac Gnocchi with Roasted Brussel Sprouts

Ingredients.

⁣⁣🔹 500g gnocchi⁣
⁣⁣🔹2 tbsp vegan butter, divided⁣⁣
⁣🔹 50g garden pesto⁣
⁣⁣🔹 salt and pepper, to taste ⁣⁣
⁣⁣🔹 1/4 cup nutritional yeast ⁣⁣
⁣⁣🔹 1 tsp garlic powder⁣⁣
⁣⁣🔹 1 buttercup squash, halved and seeds removed⁣⁣
🔹 ⁣⁣pinch cayenne ⁣⁣
⁣⁣🔹 oat milk, as necessary for thinning sauce⁣⁣

Method.

⁣⁣▶️ Brush squash with 2 tbsp melted vegan butter & season. Roast in a preheated oven at 400 for 40minutes until soft and cooked.⁣⁣
⁣⁣⁣⁣
▶️ ⁣⁣Scoop out flesh and add to a high speed blender with nutritional yeast, garlic powder, cayenne and a generous pinch of salt + pepper. ⁣⁣
⁣⁣⁣⁣
▶️ ⁣⁣Add oat milk, a little at a time. Blend until smooth. Add more oat milk as necessary for thinning the sauce. ⁣⁣
⁣⁣⁣⁣
⁣⁣▶️ Boil gnocchi as per package instructions. ⁣
⁣⁣⁣⁣
⁣⁣▶️ Then, drain and transfer to a pan with a little vegan butter. Fry until golden on both sides. ⁣
⁣⁣
⁣⁣⁣▶️ Add sauce + pesto and stir to coat. Cook for a minute or two until everything is hot. ⁣⁣
⁣⁣⁣⁣
▶️ ⁣⁣Top with herbs and hemp hearts.
⁣⁣
▶️ Serve with roasted brussel sprouts (halved, tossed in evoo with salt + pepper and then roasted at 400 degrees for 25-30 minutes)⁣

Enjoy!⁣⁣

June 12, 2022 by VEGAN RECIPES 0

One Pot Lasagna!

Ingredients.

▶️ 1/2 tsp dried basil
▶️ 1/2 tsp paprika
▶️ 1 tsp crushed fennel seeds
▶️ Salt and pepper to taste
▶️ 30 oz vegetable broth or water
▶️ 1 cup unsweetened plant milk
▶️ 1 medium sweet onion
▶️ 30 oz can crushed tomatoes
▶️ 2 garlic cloves
▶️ 2 small carrot
▶️ 5 lasagna sheets
▶️ 10 oz vegan mince *
▶️ 2 heaping tbsp tomato paste
▶️ 1 celery stalk
▶️ 1/2 tbsp olive oil
▶️ 1 tsp Italian seasoning

Method.

🔹 Finely dice peeled/washed onion, garlic, carrot and celery.
🔹 Heat up a small dutch oven, cook vegan mince until browned and crumbled, then set aside. Add olive oil, and sauté diced vegetables for 5-10 minutes until fragrant and softened, then add mince crumbles back to the pot.
🔹 Add tomato paste, stir for a minute, then add crushed tomatoes, plant milk, broth/water, herbs, and spices.
🔹 Break lasagna sheets in 2-3 pieces, add them to the pot, and bring everything to a boil.
🔹 Simmer for 20 minutes, stirring occasionally, or until pasta is al dente.
Enjoy!

June 11, 2022 by VEGAN RECIPES 3

Asian-inspired Noodle Salad with Orange Miso Ginger Dressing

Ingredients.

🔹Orange Miso Ginger Dressing
makes ~1½ cups

▶️ 1 tsp German mustard
▶️ ½ tsp sea salt or to taste
▶️ ½ tsp black pepper or to taste
▶️ 1 tbsp organic miso mild sodium
▶️ 2 tbsp soy-free vegenaise
▶️ 1 tbsp raw agave nectar
▶️ ½ cup orange juice. squeezed
▶️ ½ cup lemon juice, squeezed
▶️ 5 tbsp extra virgin olive oil
▶️ 3 garlic cloves, finely minced
▶️ 2 tsp freshly grated ginger

🔹 Steps
🔸 Whisk all ingredients until well combined.
🔸 Taste the dressing and adjust the flavor (salt & sweetness) accordingly. Store dressing in refrigerator or use immediately.

🔹Noodle Salad
▶️ 1 tbsp sesame oil
▶️ 1 large organic nectarine (deseeded, julienned)
▶️ 2–3 tbsp ground roasted peanuts
▶️ 3 tsp roasted sesame seeds
▶️ 200gm rice noodles, dry
▶️ 200gm zucchini
▶️ 80 gm / 2.6 oz red or purple cabbage, sliced
▶️ ¾ cup Orange Miso Ginger Dressing

June 11, 2022 by VEGAN RECIPES 0