Avocado Toast (take 2!)

Avocado toast is so nice, I made it twice! Actually, I’ll probably make it many, many times because It’s just that good. But this was my second variation since making the food page. It was also my first time using EBTB seasoning — I know, I know… I’m late to the party, but I’ve only been vegan for a few months so I’m just getting used to all the trendy vegan foods and seasonings (I just used nutritional yeast for the first time like a month ago).  I swear I wanted to make two more slices after eating this; thank goodness I was around company, so my food beast mode was able to stay under wraps, kind of like the Hulk inside of Bruce Banner.

avo toast take 2 (with apple slices)

 

What You’ll Need:

  • 2 slices of bread (this was a multigrain sourdough bread, but use whatever bread you like — the more whole grains and seeds it has, the better!)
  • 1 medium ripened avocado
  • 2 teaspoons smoke paprika
  • 2 teaspoons Trader Joe’s Everything but the Bagel seasoning
  • 1/2 medium-sized red delicious apple

 

What to Do:

  1. In a small bowl, mash avocado up with a fork until smooth.
  2. Lightly toast bread and place on serving dish.
  3. Spread equal amounts of mashed avo on each slice of bread.
  4. Sprinkle 1 teaspoon on smoke paprika on each slice of bread.
  5. Sprinkle 1 teaspoon of EBTB seasoning on each slice of bread.
  6. Slice apple into a few slices and place on dish. Bon appetit!

 

 

Date posted on Instagram: 3/7/18

Firecracker Tofu Simmer

The flavors in this dish bring only one word to mind: firecracker! It’s spicy, intense, and pungent– far from a dull flavor profile and definitely not for those afraid to try a little spice in their meal! Tofu is featured as the main protein here, and this was my first attempt at marinating tofu for a really. long. time.

Firecracker tofu simmer

 

ATTENTION: This recipe requires 72 hours of prep time! Please plan accordingly!

What You’ll Need:

  • 1 cup cooked white rice
  • 1/3 of a block of firm organic tofu, cut into cubes
  • 1/4 cup cilantro, minced
  • 1/4 of a medium-sized red bell pepper, finely sliced
  • 1/4 of a medium-sized green bell pepper, finely sliced
  • 1/2 small white onion, finely sliced
  • 2 teaspoons fresh  jalapeño, minced
  • 1/2 cup Trader Joe’s Thai green curry simmer sauce
  • 2-3 tablespoons red curry paste
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 tablespoon white vinegar
  • 2 tablespoons olive oil
  • medium-sized container with air-tight lid (for marinating the tofu)

 

What to Do:

  1. In a medium-sized container place the cubed tofu in, along with the red curry paste. Use your hands or a spoon to fully mix the paste on all the tofu pieces, making sure all the pieces are covered. Drizzle vinegar over tofu pieces. Put lid on container and place in fridge to marinate for three days or 72 hours.*
  2. After 72 hours, remove tofu from fridge and set aside to become room temp. once you are ready to make the recipe.
  3. Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice). Set aside.
  4. Heat a medium-sized skillet on medium heat with 2 tablespoons of olive oil.
  5. Once oil is hot, add red and green peppers and let peppers cook for approximately 2 minutes.
  6. Add marinated tofu pieces to skillet and stir (careful of oil splatter!)
  7. Continue cooking and then add onions and jalapeño. Cook for another 3-4 minutes, letting some of the tofu pieces brown just a bit, and stirring occasionally so nothing burns– even if all of the tofu pieces have not browned, add the simmer sauce and reduce heat to a low simmer.
  8. Add minced cilantro, salt and garlic powder and stir.
  9. Continue to simmer tofu for approximately 5-7 minutes, until the sauce is very aromatic and the onions are translucent.
  10. Transfer cooked rice to a serving dish.
  11. Transfer some of the firecracker tofu to the serving dish.
  12. If desired, garnish plate with the remainder of the  jalapeño. Bon appetit!

 

* I marinated the tofu for this recipe for 72 hours but it is not a requirement. However, the flavor impact was insane and I am absolutely certain that it was because of the marinating time. Like anything, the longer you marinate it for, the more powerful the flavor will become. Because the dish has loud flavors, I wanted the marinade to have a really big impact, so I suggest marinating for the full 72 hours, and if you can, even 96 hours!

 

 

 

Date posted on Instagram: 3/5/18

 

Primavera Sauté

I’ sure you’ll agree that pasta is never a bad idea. But pasta with fresh veggies is even better. It’s quite possible to come up with hundreds of variations of pasta and veggies and primavera’s, without repeating any ingredients. Challenge accepted.

pasta primavera saute

What You’ll Need:

  • 1 box of whole grain pasta (I used Trader Joe’s brown rice spaghetti)
  • 2-3 full leaves of kale, chopped
  • 1/2 cup white onion, chopped
  • 1 16 oz. can diced tomatoes, drained
  • 1/4 cup pickled banana peppers, drained
  • 2 teaspoons essential seasoning blend*
  • 1 teaspoon parsley for garnish
  • 3 tablespoons olive oil

 

What to Do:

  1. Prepare pasta according to directions. For this recipe, about 1 1/2 cups of cooked pasta should be good.
  2. In a medium skillet, heat 1 tablespoon olive oil on low-medium heat.
  3. Once hot, add chopped kale and onion to skillet. Saute until kale is tender and onions are translucent.
  4. Reduce heat to a simmer and add can of tomatoes. Continue to simmer until sauce bubbles a bit and everything is warmed and tender.
  5. Add seasoning blend and remaining olive oil to sauce and stir.
  6. Remove from heat and add banana peppers to sauce. Stir and set sauce aside.
  7. Transfer cooked pasta to center of serving dish.
  8. Spoon sauce onto either side of pasta.
  9. Garnish pasta with parsley. Bon appetit!

 

* Essential seasoning blend can be found on the recipes page.

 

 

Date posted on Instagram: 3/4/18

Crab-less Cake Salad

Seafood flavors are in a class all their own. The crazy part is that a lot of the flavors we associate with the sea are actually derived from plant sources such as algae and kelp. This dish combines one of my favorite pre-vegan seafood items, crab cakes, with a healthy, tangy salad!

crab-less cakes salad

What You’ll Need:

  • 1 bag of Gardein crab-less cakes
  • 6-7 full leaves of kale, finely chopped
  • 1 bag quinoa (I use Trader Joe’s organic white quinoa)
  • 1/2 cup coleslaw mix
  • 2 roasted red peppers (jarred), sliced
  • 2 tablespoons white vinegar
  • salt and pepper to taste
  • 4 tablespoons olive oil

 

What to Do:

  1. Cook quinoa according to directions. You only need about 1 cup cooked quinoa for this recipe. Set aside.
  2. Heat 2 tablespoons olive oil in a skillet on medium heat.
  3. Once hot, add about 4-6 crab-less cakes to oil (careful of oil splatter!) and fry cakes until golden brown on each side.
  4. Place cakes on a dry cloth to absorb excess oil and set aside.
  5. Place chopped kale in a large bowl.
  6. Add cooked quinoa, coleslaw mix, 2 tablespoons olive oil, vinegar and salt and pepper to taste. Mix ingredients together.
  7. Transfer kale salad to a serving bowl.
  8. Top salad with sliced roasted red peppers.
  9. Place crab-less cakes on top of salad. Bon appetit!

 

 

Date posted on Instagram: 2/27/18

Overnight Oats

Overnight Oats are another popular dish in vegan fare– although if you like oatmeal, vegan or not, you’ll probably love overnight oats! It’s literally oatmeal turned upside down–served cold instead of hot– using the fridge instead of the stove for preparation. But the outcome is just as delicious if not more delicious than it’s warm counterpart! This variation includes chia seeds for an extra vitamin punch!

Overnight Oats

ATTENTION: This recipe requires 24 hours of prep time! Please plan accordingly!

What You’ll Need:

  • 1/2 cup old-fashioned oats
  • 3/4 cups almond milk (or other milk alternative of your choice)
  • 2 tablespoons chia seeds
  • 1 tablespoon agave
  • 1 medium banana, sliced
  • 1/4 cup fresh blueberries
  • 1 tablespoon creamy peanut butter
  • 1 8 oz. mason jar
  • 1 medium-sized container with airtight lid (to store oats in overnight)*

 

What to Do:

  1. Combine oats, milk, agave and chia seeds in container and mix together.
  2. Let sit for about 1 minute and stir again to ensure that all oats and chia seeds are covered with milk and there are no clumps or dry spots once the chia seeds have started expanding.
  3. Place lid on container and place in fridge overnight.
  4. Remove oats from fridge and transfer one large layer in mason jar.
  5. Spread top of oats evenly and then place a layer of blueberries on oats.
  6. Place another smaller layer of oats on top of blueberries.
  7. Place banana slices on oats, but place them upright against the glass mason jar (this is more for aesthetics because it looks pretty 😀 , but you can also just place them flat on the oats).
  8. Place remaining oats on to of banana slices.
  9. Top oats with peanut butter. Bon appetit!

 

* I made my oats in the container and then transferred them to the mason jar because I wanted to layer it with fruits, etc. You can, of course, make the oats directly in the jar, which is what a lot of people do!

 

Date posted on Instagram: 2/25/18

Kale Potato and Rice Soup

This Slightly Irish-inspired soup is really filling. Its basically a hearty meal inside of broth, which makes everything go down smoother in my opinion, while still keeping all the hearty-ness if that makes sense :-D. Three simple ingredients plus broth and a little bit of flavor go a long way with this one.

Kale, Potato and Rice Soup

What You’ll Need:

  • 1 cup of uncooked white rice
  • about 5 baby yellow potatoes
  • 4 full leaves of kale, chopped into large pieces
  • 1 1/2 cups low-sodium vegetable broth
  • 3 teaspoons essential seasoning blend*
  • 2 tablespoons olive oil

 

What to Do:

  1. Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice).
  2. Boil about 1 1/2 cups of water in a medium-sized saucepan and place baby potatoes in water.
  3. Boil potatoes until tender (you should be able to poke a fork through them easily), about 5-10 minutes.
  4. Drain potatoes but leave in saucepan.
  5. Heat a medium-sized skillet on low-medium heat with 2 tablespoons of olive oil.
  6. Once oil is hot, add chopped kale and saute until kale is tender. Add 1 teaspoon of seasoning blend to kale and stir.
  7. Once kale is done, add with potatoes in saucepan.
  8. Add broth to saucepan and place back on heat that is on a low simmer.
  9. Add remaining seasoning blend to broth and simmer until broth is hot.
  10. Transfer cooked rice to serving bowl.
  11. Pour broth mixture over rice and serve. Bon appetit!

 

 

Date posted on Instagram: 2/23/18

Veggie Stir-Fry with White Rice

Stir-fry’s are a great way to incorporate vegetables into your diet. Not every loves vegetables, but we seems to love them more when they have yummy flavors attached to them because every does love flavor. So just like a little kid, we sometimes have to trick our palettes into eating more veggies and a stir-fry is an easy and delicious way to do that. This version is a veggie stir-fry served with white rice. Classic flavors. Classic serving styles. Simple recipe.

Soy Sauce Veggie Stir-fry and White Rice

What You’ll Need:

  • 2 cups fresh or frozen broccoli florets
  • 2 cups frozen peas
  • 2 rainbow carrots, slivered
  • 1/2 cup white onion, diced
  • 1 cup coleslaw mix (a mix of shredded red and green cabbage with shredded carrots, you can buy this premade)
  • cilantro to garnish
  • 2 tablespoons sesame seeds
  • 3 tablespoons soy sauce
  • 2 teaspoons garlic powder
  • 2 tablespoons olive oil

 

What to Do:

  1. Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice).
  2. Heat a skillet (or wok!) on medium heat with 2 tablespoons of olive oil.
  3. Once oil is hot, add broccoli, coleslaw mix and carrots; saute for approximately 3-4 minutes.
  4. Add peas and continue to saute another 3-4 minutes, until veggies start to become tender.
  5. Add onion and continue to saute until onion becomes translucent, for another 5 minutes or so, stirring occasionally so veggies don’t burn.
  6. Before removing from heat, reduce to a low simmer and add garlic powder and soy sauce to stir-fry and stir. Remove from heat.
  7. Transfer stir-fry to a serving dish.
  8. Sprinkle stir-fry with sesame seeds and cilantro to garnish.
  9. Add side of white rice to dish and serve. Bon appetit!

 

 

Date posted on Instagram: 2/17/18