Main Dish, Plant-based, vegetarian

Deconstructed Sushi Bowl

This easy, deconstructed sushi bowl is delicious! I often make it with tofu. Cube a block of extra firm tofu and sprinkle it with soy sauce, then bake at 400 degrees for about 20-30 minutes.

You could also add cooked chicken.

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Main Dish, Plant-based, vegetarian

Easy Peanut Noodle Bowl with Tofu

It’s important to have some quick, go-to recipes that you can rely on.

This is one for me. I can make it with my eyes closed.

It’s easy, healthy and quick making it a win for lunch or dinner.

Here’s what you’ll need:

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Plant-based, vegetarian menu

10-Minute Spinach and Chickpea Curry

 

 

 

This chickpea spinach curry is actually better than any take-away, it’s also economical and a great dish to serve if you’re entertaining.  You can serve it with rice and naan bread (garlic naan if you want to uplevel it even more).

 

Print Recipe

10-Minute Spinach and Chickpea Curry

Hands-On Time6 minutes
Servings: 6

Ingredients

  • 2 cups brown rice
  • 3-4 Tbs. olive oil
  • 1 onion chopped
  • 2 clove garlic crushed
  • 3 15 oz. cans chickpeas
  • 1 cup salsa
  • 3 Tbs. curry powder
  • 10 oz. can coconut milk
  • salt to taste
  • 6 cups spinach

Instructions

For stovetop rice:

  • Cook according to package directions.

For Instant Pot rice:

  • 2 cups brown rice, listed above
  • 2½ cups water
  • Place brown rice and water in the instant pot, close the lid and seal.
  • Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.

For curry:

  • Heat oil in a skillet over medium heat.
  • Add onion and garlic and cook till onion is soft.
  • Stir in chickpeas, salsa, curry powder and coconut milk.
  • Cook 5 minutes.
  • Taste for seasoning and add salt, if needed.
  • Remove from heat and stir in spinach, letting it wilt. Serve over rice.
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cookies, Dessert, Plant-based

Plant-Based Chocolate Chip Cookies

These Plant-Based Chocolate Chip Cookies are one of my favorite treats.

They’re quick to make and use quality ingredients. Instead of sugar, these are sweetened with maple syrup. There’s no butter or white flour in them either.

The recipe comes together quickly and they’re a perfect afternoon treat!

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Plant-Based Chocolate Chip Cookies

Easy and delicious plant-based chocolate chip cookies
Prep Time10 minutes
Cook Time12 minutes
Servings: 16 small cookies

Ingredients

  • 1 cup oat flour
  • 1/2 tsp baking powder
  • 1/2 cup nut butter (almond, cashew, mixed nut butter or tahini)
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 1/4 cup plant-based chocolate chips
  • kosher salt to sprinkle on top

Instructions

  • Preheat oven to 400 degrees.
  • Stir the oat flour and baking powder together in a medium sized bowl.
  • Stir the nut butter, maple syrup, and vanilla together in a small bowl.
  • Add the wet ingredients to the dry and stir until well combined.
  • Stir in the chocolate chips.
  • Use a cookie scoop or spoons to place tablespoons of cookie dough onto ungreased cookie sheets.
  • Sprinkle the top of each cookie with kosher salt.
  • Bake at 400 degrees for 12 minutes.
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Vegan Korean Bulgogi
Main Dish, Plant-based, vegetarian

Vegan Korean Bulgogi

Vegan Korean Bulgogi

The sauce really makes the dish and is what makes it bulgogi!

Traditionally, this meal is made with meat, but this version makes use of tofu.

Serve this with a green veggie like broccoli, brussels sprouts, asparagus, kale, green beans or edamame.

Print Recipe

Vegan Korean Bulgogi

Hands-On Time15 minutes

Ingredients

  • 1 cups brown rice
  • 14 oz. extra firm tofu
  • 1 onion
  • 4 cloves garlic crushed
  • 1 Tbs. maple syrup
  • 2 Tbs. rice vinegar
  • 1/3 cup soy sauce
  • 1/2 tsp. sesame oil
  • 1/2 tsp. sriracha

For Instant Pot Rice

  • 1 cups brown rice listed above
  • 1 1/4 cups water

Instructions

For stovetop rice:

  • Cook according to package directions.

For Instant Pot rice:

  • Place brown rice and water in the instant pot, close the lid and seal.
  • Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.

For bulgogi:

  • Drain the tofu and press between paper towels with a heavy skillet on top for a few minutes.
  • Crumble tofu with a fork.
  • Add onion and garlic to a medium-sized pan and cook until soft.
  • Add the tofu and cook 2-3 minutes more.
  • Mix remaining ingredients and pour over the tofu, stirring to combine.
  • Serve over rice.

 

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