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Thai Carrot + Sweet Potato Soup
Thai Carrot + Sweet Potato Soup (vegan)

Ingredients:

1 tablespoon coconut oil

2 sweet onions, diced

2 cloves of garlic, minced

1 tablespoon minced fresh ginger

2 tablespoons red curry paste

4 cups veggie broth

1/4 cup raw almond butter

3 cups diced + peeled carrots

3 cups diced + peeled sweet potatoes

1/4 teaspoon cayenne pepper

salt + pepper to taste

optional toppings:

lime juice

chopped cilantro

roasted tamari almonds

Instructions:

1) In a large pot, melt the coconut oil over medium heat.

2) Add the onion, garlic, and ginger and saute for 5 to 6 minutes, until the onion is translucent.

3) Stir in the curry paste.

4) In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the remaining broth, carrots, sweet potatoes, salt and cayenne. Stir until combined.

5) Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork tender.

6) Blend with an immersion blender right in the pot. Top with optional toppings. Enjoy!

Recipe from Oh She Glows

Mains, SoupsKristen CarliComment
Chickpea Nuggets
Chickpea Nuggets (vegan)

Ingredients:

2 cans of chickpeas

1 cup rolled oats

1 cup panko

1 teaspoon garlic powder

1 teaspoon onion powder

salt + pepper

Instructions:

1) Preheat the oven to 375F.

2) Place the panko on a rimmed baking sheet and toast for 5 minutes. Transfer to a bowl, and place parchment paper on the baking sheet.

3) Pulse the oats in a food processor until a fine flour is formed. Transfer to a bowl.

4) Drain the chickpeas, reserving the liquid. Pulse chickpeas and spices in food processor until crumbly.

5) Whisk 1/2 cup of the chickpea liquid in a small bowl until a foamy liquid forms. Add the foamy liquid and 1 cup of oat flour into food processor. Pulse until combined.

6) Add a few pinches of salt to the toasted panko.

7) Form roughly 24 nuggets out of dough. Coat in the toasted panko/ salt mixture and place on parchment paper covered baking sheet.

8) Bake for 20 minutes or until crispy. Serve warm with Sir Kensington’s ranch + ketchup.

Recipe adapted from The Kitchn

Mains, SnacksKristen CarliComment
Pasta with Spinach, Mushrooms, + Creamy Lemon Garlic Sauce

Another day, another pasta dish! I can blame it on my Italian roots, but let's be honest, pasta is one of the easiest meals to improvise. The noodles are a blank canvas that you can color with the veggies of your choosing. In this dish, I made a creamy sauce using coconut yogurt, keeping it plant based but delicious with a splash of some lemon juice to brighten it up!

Pasta with Spinach, Mushrooms, + Creamy Lemon Garlic Sauce (vegan)
Pasta with Spinach, Mushrooms, + Creamy Lemon Garlic Sauce (vegan)

Ingredients:

1/2 pound of pasta (whole wheat, lentil, gluten-free, etc)

1/2 red onion, diced

2 cloves garlic, minced

8 oz sliced mushrooms

6 oz unsweetened coconut yogurt (I like sodelicious)

3 big handfuls of spinach

juice of 1/2 a lemon

2 tablespoons extra virgin olive oil

salt + pepper, to taste

Instructions:

1) Boil large pot of water. Add pasta and stir. Continue to cook until al dente.

2) In a large saute pan, add extra virgin olive oil, red onion, garlic, salt, and pepper. Allow to cook until onions are translucent.

3) Add mushrooms. Stir frequently. Cook for additional 5 minutes or until mushrooms have reduced in size and begin to brown.

4) Add the coconut yogurt, lemon juice, and spinach. Stir to wilt spinach and create creamy sauce, about 2 minutes.

5) Drain pasta and add to sauce. Season with salt and pepper. Enjoy!

Pasta, MainsKristen CarliComment
Tater Tot Casserole

I’ve never met a potato I didn’t like! When I stumbled upon this vegan TATER TOT CASSEROLE recipe by The Colorful Kitchen, I knew I had to try it. First of all, your girl loves a simple meal. And this one just uses frozen veggies, frozen tater tots, and vegan cheese. easy peasy + budget-friendly. It’s not an everyday meal, but it’s just the dish you need to lift your spirits and warm your soul!

Vegan Tater Tot Casserole
Vegan Tater Tot Casserole
Vegan Tater Tot Casserole

Ingredients:

2 tablespoons vegan butter (We love Miyoko’s!)

24 oz frozen veggies

24 oz frozen tater tots

1 cup vegan shredded cheese (I used So Delicious!)

1 teaspoon garlic powder

salt + pepper

Instructions:

1) Heat the vegan butter in a saute pan over medium high heat. Add the frozen veggies. Season with garlic powder and plenty of salt and pepper. Cook until warmed through.

2) Preheat the oven to 425F, or the temperature listed on the tater tots packaging.

3) Grease a 9x13 casserole dish. Add the cooked veggies.

4) On top of the veggies, add the tater tots, covering the entire surface.

5) Cook for 25 minutes, or the time listed on the tater tots packaging.

6) Remove from oven, add the shredded cheese on top of the casserole and return to oven for 5 minutes. Enjoy!

Recipe adapted from The Colorful Kitchen

MainsKristen CarliComment
White Bean Burgers

Everyone’s got a version of a black bean burger. I mean, don’t get me wrong, black beans are fine. I’m not mad at them, you shouldn’t be either. Those little buggers are packed with tons of nutrients. But, don’t lie. Aren’t you a little sick of them? Don’t you want to step up your bean burger game? I know I sure did!

To be honest, white beans are on my Mount Rushmore of plant-based proteins. They are soft and don’t have a thick skin to get in the way of things. They take on other flavors extremely well, which is super important in creating a bean burger. So I figured, why not give it a shot? Why not try to develop a white bean burger? Well, folks, here it is!

White Bean Burgers (vegan)

Ingredients:

1 can white kidney beans, drained + rinsed

1/4 onion, chopped

1/2 cup rolled oats

1.5 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1 teaspoon Trader Joe’s seasoning salute

Instructions:

1) Pulse oats in a food processor until a coarse flour. Set aside. Pulse beans in the food processor until chunky.

2) Put all ingredients into the food processor. Pulse until combined. Be careful not to over process into a mush!

3) Form into 5 balls. Place on baking sheet and press to form flat patties. Refrigerate for 30 minutes. Pan fry over oil, cooking 5 minutes each side until crispy. Store in the fridge for up to 4 days.

Beet Burgers

These burgers are jam-packed with health-promoting foods! Flaxseed meal and beets for lowering blood pressure, brown rice for healthy whole grains, and black beans for plant-based protein.

While extremely healthy, these burgers do not lack on flavor. I served mine up with dijon mustard, butter lettuce, tomato, vegan mayo and pickles.

Beet Burgers (vegan)

Ingredients:

1/2 cup red onion, minced

2 garlic cloves, minced

1 cup raw beets, finely shredded

1 cup mushrooms, finely minced

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground turmeric

1 can of black beans, rinsed and drained

1 cup cooked brown rice

1 tablespoon ground flaxseeds

1 tablespoon white miso paste

1/2 cup of rolled oats, pulsed into a coarse flour

1/2 cup ground walnuts

6 whole wheat buns

Instructions:

  1. Heat 1/4 cup of water in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and then add the beets and mushrooms.

  2. Sprinkle on the paprika, mustard, cumin, coriander and turmeric. Cook until the vegetables are softened and the liquid is absorbed, about 4 minutes.

  3. In a large bowl, mash the beans well to break them up. Add the brown rice, flaxseeds and miso. Mash the mixture to combine and then add the oats and walnuts, then the cooked vegetables.

  4. Divide the mixture into 6 equal portions and shape into balls. Press the balls into patties and refrigerate for a minimum of 30 minutes.

  5. Preheat the oven to 375F. Line a baking sheet with parchment paper and arrange burgers on it. Bake for 30 minutes, flipping halfway through. Enjoy!

Beet Burgers (vegan)
Sweet Potato Black Bean Enchiladas

Here in Arizona, we take immense pride in southwestern cuisine, a staple of which is a nice, hearty enchilada. Usually, these bad boys are stuffed with meat and cheese and smothered with spicy red sauce. But can a vegan version shine against our cheesy counterpart? I thought I'd give it a shot! 

Not to toot my own horn, but these sweet potato and black bean enchiladas are pretty darn good for those days where you're feeling a nice, hearty southwestern dinner. Give em a shot!

Sweet Potato Black Bean Enchiladas (vegan)
Sweet Potato Black Bean Enchiladas (vegan)

Ingredients:

6 large tortillas

2 large sweet potatoes

1 can of black beans, drained

1/2 yellow onion, diced

1 tablespoon taco seasoning

1 12 oz bottle/ can of enchilada sauce

1/2 head of iceberg lettuce, shredded

glug of avocado oil

optional toppings:

guacamole, green onions, salsa, cilantro, etc.

 

Instructions:

1) Preheat the oven to 400 degrees. Place two sweet potatoes on a large baking sheet. Poke several times with a fork. 

2) Cook sweet potatoes in oven for 40-60 minutes until tender.

3) Meanwhile, saute diced onion in avocado oil over medium heat until translucent, around 5-8 minutes. Add taco seasoning and can of black beans. Stir and cook until heated through, around 3 minutes.

4) Prepare enchilada making station. Set out 3 large plate/ bowls. One will hold the heated tortillas. Pour 1/2 the enchilada sauce onto the second plate. The third plate will be the building and rolling plate.

5) Heat the tortillas by zapping in the microwave for 1 minute.

6) Remove the sweet potatoes from the oven. Dice into small cubes.

7) Preheat oven to 350.

8) Start assembling the enchiladas by taking one heated tortilla and dipping both sides into the enchilada sauce. Then add a few spoonfuls of the black bean/ onion mixture. Then add a few spoonfuls of sweet potato cubes. Fold both ends of the enchilada and wrap up. Place into a casserole dish. Continue this process with the remaining enchiladas.

9) Once all the enchiladas are assembled and inside the casserole dish, pour the remaining enchilada sauce over the top. 

10) Place casserole dish in the oven for 30 minutes. 

11) Remove from oven. Top with shredded lettuce and any optional toppings. Enjoy!!

Summer Veggie Sausage Pasta

Summertime means only one thing to me... fresh basil and tomatoes!! This recipe combines these summer favorites with pasta (duh!) and veggie sausage to create a whole, balanced, plant-based meal that comes together in less than 30 minutes. 

I recommend using the Trader Joe's brand of veggie sausage. It is my favorite on the market. Buyer Beware (!!) - this option does contain egg whites! If that's not your thing, I would recommend one of the many flavors of Tofurkey sausage. 

I pride myself on creating foolproof recipes that require very minimal cooking skills, that lead to very simple meals that taste good! But this recipe has one, not difficult, but slightly annoying task: crisping up both sides of the veggie sausage. Don't worry! If you whip out your tongs, you can flip each veggie sausage coin in no time... and it will be well worth it! I love the crispy texture in this dish!

Summer Veggie Sausage Pasta (vegan)
Summer Veggie Sausage Pasta (vegan)

Ingredients:

1/2 bag of pasta (I used 1/2 whole wheat and 1/2 regular fusilli)

3 handfuls of grape tomatoes, halved

2 veggie sausages, cut into coins

1/2 cup of basil, julienned

the juice of one lemon

1 tsp avocado oil

olive oil

sea salt

lemon pepper

 

Instructions:

1) Boil pasta according to package instructions. Drain.

2) Saute veggie sausage coins in avocado oil in a fry pan over medium heat. Be sure that each coin lays flat, and they do not overlap. Allow the first side of the coins to crisp up. After 2-3 minutes, flip each coin over (this is tedious, but worth it!) Allow the second side of the coins to crisp up. 

3) Toss pasta, veggie sausage coins, tomatoes and basil in a large bowl. 

4) Add a glug of olive oil, lemon juice, salt and lemon pepper. Toss and enjoy!

 

Potato Curry

Loni Jane strikes again! I never liked curry until I tried this dish... It is amazing over jasmine rice with some fresh lemon juice on top! Not to mention it can be cooked in a slow cooker, making your life super easy!

Potato Curry

Ingredients:

2-3 potatoes, diced

1 onion, diced

2 cups frozen vegetables

1 can of diced tomatoes

1 can of chickpeas

1 1/2 tablespoons of curry powder

2 1/2 cups of water

1 teaspoon salt

1 teaspoon black pepper

optional toppings---

sprouts/ microgreens

sauerkraut

red onion

cooked jasmine rice

lemon juice

 

Instructions:

1) Add all ingredients including the aquafaba (chickpea liquid) from the can of chickpeas into a slow cooker. 

2) Cook on low for 6 hours or high for 3 hours.

3) Top with optional toppings! Enjoy!

 

recipe adapted from Loni Jane

Lemon Kale Pasta

This dish is probably what I crave most nights. A large serving of pasta with plenty of greens, beans for protein, with olives and lemon for brightness. I always have these ingredients on hand, which makes it a really simple go-to meal! 

Lemon Kale Pasta (Vegan)

Makes about 4 large servings

Ingredients:

1/2 bag of whole wheat pasta

3 cups chopped kale

2 spoonfuls of kalamata olives, halved

1 can of white beans, rinsed and drained

olive oil and/ or avocado oil

lemon juice

lemon pepper

sea salt

Instructions:

1) Bring a large pot of water to a boil. Then add the pasta. Cook until al dente, roughly 9 minutes.

2) Saute the chopped kale in a saute pan with a glug of olive (or avocado) oil. Toss with salt and lemon pepper. Cook for several minutes until kale gets a bit charred and crispy.

3) Add the can of beans to a large bowl along with the olives. Add the crispy kale and rinsed cooked pasta. 

4) Toss with lemon juice, olive oil, sea salt and tons of lemon pepper. Enjoy!

Mediterranean Sweet Potato Bowl

There is nothing like a macro bowl for lunch! This one emphasizes Mediterranean flavors and ingredients to spice up your desk lunch vibes.

Another great meal to pack for work, the components of this bowl can be separated into cold (arugula, lemon, tomatoes, hummus, olives) and hot (sweet potato, cauliflower) ingredients. When you get to work heat up the hot ingredients and top over the cold ingredients and you have a fresh, nutritious meal to power you through your work day!

Mediterranean Sweet Potato Bowl

Ingredients:

1 cup of arugula

1/2 sweet potato, cooked and cubed

1 cup of cauliflower, roasted

1 spoonful of kalamata olives, halved

1 handful of grape tomatoes, halved

1 dollop of hummus

1 lemon, halved

 

Instructions:

1) Heat sweet potato cubes and roasted cauliflower.

2) Assemble bowl by placing arugula, tomatoes, olives, heated sweet potatoes and heated roasted cauliflower into a large bowl. Top with dollop of hummus and squeeze of lemon juice!

Mediterranean Sweet Potato Bowl
Burrito Bowls

Burrito bowls are a super tasty affordable option for plant-based meals! Most of these ingredients are bulk or canned foods, meaning they are cheap but also shelf-stable! This means burrito bowls make a great last-minute meal when the fridge is totally empty!

Below is the recipe that I love to make but feel free to switch it up! Burrito bowls are highly customizable, so you can adjust to your liking! 

Burrito Bowls

Ingredients:

1 cup uncooked white rice

1 can pinto beans

1 can corn

1 bell pepper, sliced

20 grape tomatoes, halved

1 avocado, diced

1 teaspoon avocado oil

1 teaspoon cumin

1 teaspoon chili powder

sea salt and black pepper to taste

salsa and cilantro (optional)

 

Instructions:

1) Boil 1 3/4 cups of water with 1 cup of white rice. Once boiling, cover with lid and lower heat to a simmer for 15 minutes. Turn off heat and allow to steam for 5 minutes with lid on.

2) Pour can of beans with liquid into a small sauce pan, add cumin, chili powder, salt and pepper. Bring to a boil. Lower heat to a simmer and allow to cook for 15 minutes. 

3) Saute sliced bell peppers in avocado oil. Season with salt and pepper. Allow to char a bit.

4) Assemble burrito bowls with rice, seasoned beans, corn, tomatoes, avocado, sauteed bell peppers, and optional toppings! Enjoy!

Lentil Dhal

Yum have you ever had dhal!? This recipe from Loni Jane has made me a superfan! A great budget friendly meal, this recipe only calls for bulk or canned foods with spices. It is a perfect end-of-the-week, my-fridge-is-completely-empty meal!

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Ingredients (for dhal):

2 cups lentils (I used red lentils, but Loni recommends yellow)

6 cups water

1 can coconut milk

1 can diced tomatoes

4 garlic cloves, minced

1 teaspoon cumin

1 teaspoon paprika

1 tablespoon curry powder

1 teaspoon ground coriander

2 teaspoons turmeric

1 teaspoon mustard seeds

3 bay leaves

1 teaspoon sea salt

Ingredients (for plating):

1 cup jasmine rice, cooked

the juice of a lemon

fresh cilantro and avocado for garnish

 

Instructions:

1) Add all dhal ingredients except the coconut milk and tomatoes into a large pot. Bring the pot to a boil and then turn down to a simmer.

2) Add coconut milk and tomatoes. Stir well.

3) Continue to simmer for 30 minutes, stirring occasionally. 

4) Remove bay leaves. Serve over steamed jasmine rice. Squeeze lemon or lime juice on top! (This step is so crucial!!!) Top with optional garnish. Enjoy!

 

recipe adapted from Loni Jane

Tofu Soba Noodle Bowl

A lot of you have requested plant-based packable meals. I get it! Most days I pack my lunch for school and I remember the days of packing my lunches for work. You want to eat healthy and also save money, but sometimes you can get uninspired or too busy to pack elaborate meals! 

Soba noodles are a great meal prep food because they can be eaten cold. Serve them with tofu and edamame (both great sources of plant-based protein) and top with an addicting not to mention simple (only 3 ingredients!) peanut butter sauce! This bowl is something you will actually look forward to all morning and it will power you through all afternoon!

Feel free to add additional toppings to spice this bowl up to your liking! 

Tofu Soba Noodle Bowl
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Tofu Soba Noodle Bowl
Ingredients
  • 1 block tofu
  • 1/3 packet soba noodles
  • 1/4 cup shredded carrots
  • 1/4 cup broccoli slaw
  • 1 tablespoon peanut butter
  • 2 tablespoons soy sauce or liquid coconut aminos
  • 2 tablespoons + 1 teaspoon sesame oil
  • 1/2 teaspoon hemp seeds
Instructions
1) Chop tofu into large cubes. Heat a saute pan on medium heat with a teaspoon of sesame oil. Add tofu cubes, browning all sides until crispy.2) Heat a pot of water until boiling. Add soba noodles. Cook for 4 minutes. Drain.3) Prepare peanut butter sauce by scooping 1 tablespoon peanut butter, 2 tablespoons of sesame oil and 2 tablespoons soy sauce into a bowl. Whisk to combine.4) Add noodles, shredded carrots, broccoli slaw, edamame and tofu to a bowl. Drizzle peanut butter sauce on top along with hemp seeds. Add optional toppings if desired.
Details
Prep time: Cook time: Total time: Yield: 3-4 servings

optional toppings:

green onions

cilantro

peanuts

sesame seeds

thai basil

sriracha

Tofu Soba Noodle Bowl
Tofu + Veggie Green Tacos
Tofu + Veggie Green Tacos

I am always looking for unique ways to pack myself with green vegetables. I love my leafy greens like swiss chard, kale of all varieties and spinach. While these three get much deserved praise for the nutritional punch they provide, it is easy to forget just how amazing good ole romaine lettuce can be. Its always there when you need it, perfectly crisp, and loaded with vitamins and minerals. 

With that in mind, I put together a dish that can be described as a close cousin to lettuce wraps. Meet the 'Green Taco'. Romaine's length makes it the perfect vessel to stuff with goodies and wrap-up nice and tight as you would any old taco. And like a hard-shell, romaine brings an awesome crunch to your bite! Check out the recipe below!

Tofu + Veggie Green Tacos
Tofu + Veggie Green Tacos
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Tofu + Veggie Green Tacos
Ingredients
  • 1/4 cup frozen corn
  • 1/4 cup frozen shelled edamame
  • 2 small heads broccoli, cut into small florets
  • 1 block tofu, pressed and cubed
  • 12 romaine leaves
  • 3 cloves garlic
  • 1 teaspoon harissa (or any chili paste)
  • 1/2 cup peanut butter
  • 2 tablespoons + 1 teaspoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1/4 cup - 1/2 cup water
Instructions
1) Steam frozen corn, frozen edamame and broccoli florets until tender. About 5 minutes over boiling water.2) Saute tofu in teaspoon of sesame oil until browned on all sides. Be sure to stir frequently. 3) Prepare sauce by combining garlic, harissa, peanut butter, sesame oil, rice wine vinegar, and water in a food processor. If too thick add a few tablespoons of water until desired consistency.4) Place tofu and veggies on romaine leaves. Top with sauce. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 12 tacos
Roasted Veggie Tacos

The simple meal strikes again. Now, it might be a bit misleading to call this a recipe. This dish is more of an idea, a delicious paring of veggies wrapped in our favorite flatbread: the tortilla. It's weekday-attainable and hits my 'mostly' plants motto. This dish is also very versatile. If you don't like mushrooms, no problem! Swap them out for cauliflower. If sweet potatoes aren't your thing, no worries! Substitute them for good ole' russet potatoes. You're in control! Whatever veggie combo your tastebuds are clamoring for will work! Plus, I'm a firm believer that salsa makes everything taste amazing! :) 

IMG_9444.JPG
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Roasted Veggie Tacos
Ingredients
  • 10 taco tortillas
  • 2 heads broccoli, cut into florets
  • 8 oz cremini mushrooms, sliced
  • 2 medium sweet potatoes, cut into cubes
  • 1 can black beans, drained and rinsed
  • salsa
  • avocado oil
  • salt
  • pepper
Instructions
1) Preheat oven to 400 degrees. Place all veggies on 1-2 baking sheets.2) Drizzle with avocado oil, salt and pepper. Roast veggies for 20-40 minutes. Sweet potatoes will take a bit longer than the other veggies.3) Plate your tacos! Add roasted veggies to tortillas and top with salsa! YUM!
Details
Prep time: Cook time: Total time: Yield: 8-10 tacos
Fajita Hashbrowns

This is another frequent meal over in our house! Truth be told it's a great end of the week, need-to-go-to-the-grocery-store meal. Canned refried beans and frozen shredded hashbrowns, both shelf-stable components, are the foundation of this recipe. I like to add mushrooms, corn, bell peppers and tomatoes, but feel free to switch it up and add any veggies you love!

Fajita Hashbrowns
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Fajita Hashbrowns
Ingredients
  • 1 cup frozen shredded hashbrowns
  • 1/4 can refried beans
  • 1/2 yellow bell pepper, sliced
  • 1/2 orange bell pepper, sliced
  • 1/4 cup frozen corn
  • 1/4 cup mushrooms, sliced
  • 1/4 cup cherry tomatoes, diced
  • 1 small handful of microgreens
  • avocado oil
  • salt
  • pepper
  • salsa
Instructions
1) Heat 1 tablespoon avocado oil over a saute pan. Add hashbrowns. Season with salt and pepper. Cook until browned.2) Heat refried beans in sauce pan on stove top until cooked through.3) In another saute pan, add bell peppers, mushrooms and corn. Cook for 5-10 minutes, until tender. Season with salt and pepper.4) Add hashbrowns, sauteed veggies, and refried beans to a plate. Top with tomatoes, microgreens and salsa. Enjoy!
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Prep time: Cook time: Total time: Yield:
Tofu BLT

Are you afraid of tofu? You shouldn't be. Tofu is truly amazing! It not only takes on whatever flavor you cook it in, like a sponge, it also has a very similar texture to cheese! If you are die-hard cheese lover, or an 'almost-vegan-except-for-that-darn-cheese', tofu may help you transition to a more plant-based diet. 

If you haven't used tofu ever before, I recommend learning how to press tofu here. Most forms of tofu, even extra firm, require to be pressed before being cooked. However, I discovered a type of tofu that does not require pressing: the high protein organic tofu in a vacuum sealed bag from Trader Joe's!

This recipe can be prepped ahead of time. I usually press, cut and marinate a block of tofu for the week! That way I can just brown both sides of a few tofu slices and serve on this sandwich for a quick five minute meal! This recipe calls for my Avocado Garlic Aioli but feel free to use any flavorful spread!

Tofu BLT
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Tofu BLT
Ingredients
  • 1 baguette or ciabatta
  • 3 tomatoes, sliced
  • 1 head romaine lettuce
  • 1 block extra firm tofu
  • 3 tablespoons soy sauce or liquid coconut aminos
  • 1 tablespoon + 1/2 teaspoon sesame oil
  • a few dashes of sriracha
  • 1 tablespoon avocado garlic aioli
Instructions
1) After pressing tofu, cut into slices. Place in a glass tupperware. Cover with 3 tablespoons soy sauce, 1 tablespoon sesame oil, and a few dashes of sriracha. Store refrigerated for up to one week.2) Heat remaining ½ teaspoon of sesame oil in a cast iron skillet over medium heat. Cook two slices of tofu, flipping until browned and crisp on both sides.3) Spread avocado garlic aioli onto bread. Place 2 tomato slices and a few lettuce leaves on bread. Add warm tofu slices. Enjoy!!
Details
Prep time: Cook time: Total time: Yield: 6-8 sandwiches
Tofu BLT
Lentil Tacos

Lentils are a powerhouse of plant protein, with 1 cup of lentils containing about 18g! Lentils are also amazing for heart health, lowering blood pressure and cholesterol. I try to use lentils once a week in one way or another. They are really versatile so it ends up being pretty easy and tasty!

In this recipe, I use lentils as the 'meat' in the tacos. Seasoned with Mexican spices and onion, they taste great with your usual taco toppings: olives, salsa, shredded lettuce.. you name it!

Lentil Tacos
Lentil Tacos
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Lentil Tacos
Ingredients
  • 1 pack prepared lentils (I LOVE the Trader Joe's kind!)
  • 1/4 yellow onion, diced
  • 12 6" tortillas
  • 3 bell peppers, sliced
  • 1/4 cup shredded lettuce
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 2 tsp olive oil
  • salt, to taste
  • pepper, to taste
  • optional extras: guacamole, lime juice, cilantro, hot sauce, black olives,
Instructions
1) Heat a large cast iron skillet over medium heat. Add 1 tsp of olive oil and diced onion.2) Cook the onion until it is translucent, then add the prepared lentils to the skillet. Add seasoning and stir to combine. Cook until warm throughout, about 5 minutes.3) In the meantime, heat another skillet over medium heat. Add 1 tsp olive oil and sliced bell peppers. Add salt and pepper to taste. Heat until edges and skin become browned, even a bit charred.4) Scoop a spoonful of lentil mixture on each tortilla. Add sauteed peppers and lettuce. Top with any other extras as desired!
Details
Prep time: Cook time: Total time: Yield: 8-10 tacos
Lentil Tacos
MainsKristen CarliComment
Pasta with Brussel Sprouts, Crunchy Chickpeas & Hemp Seeds

The number one question I get about plant-based diets: But where do you get your protein? Plants are loaded with protein, and this pasta dish is living proof. In fact, just one tablespoon of chickpeas has about 2.5 grams of protein. Hemp seeds pack an even bigger punch, coming in at 5 grams of protein per tablespoon. 

The point is this... Plant-based protein is abundant, and there are plenty of creative and delicious ways to have a nutritious, meat-free meal. 

For inspiration, give this pasta a try. 

Pasta with Brussel Sprouts, Crunchy Chickpeas & Hemp Seeds
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Pasta with Brussel Sprouts, Crunchy Chickpeas & Hemp Seeds
Ingredients
  • 1 box pasta
  • 3 cups shredded brussel sprouts
  • 1/4 cup cherry tomatoes, halved
  • 1 can chickpeas, drained
  • 3 tablespoons hemp seeds
  • 4 tablespoons, divided avocado oil
  • 1/2 cup lemon juice
  • 2 tsp pink salt
  • 2 tsp lemon pepper
  • 1 tsp garlic powder
  • 1 tsp black pepper
Instructions
1) Preheat oven to 375 degrees. Drain and rinse chickpeas. Dry chickpeas completely with paper towels. 2) Toss chickpeas with 1 tablespoon avocado oil, 1 tsp salt, 1 tsp black pepper, and garlic powder. Bake in oven for 30 minutes, stirring chickpeas halfway.3) Boil a pot of water. Add pasta. Cook for 8-10 minutes. Drain.4) Saute brussel sprouts in 1 tablespoon avocado oil for 8-10 minutes. Add 1/2 of lemon juice to saute pan. Add cherry tomatoes to warm through. 5) Combine pasta, tomatoes, brussel sprouts, and roasted chickpeas. Add hemp seeds. Toss with 2 tablespoons avocado oil and remaining lemon juice and salt to taste.
Details
Prep time: Cook time: Total time: Yield: 6-8 servings
Pasta with Brussel Sprouts, Crunchy Chickpeas & Hemp Seeds
Pasta with Brussel Sprouts, Crunchy Chickpeas & Hemp Seeds
Pasta, MainsKristen CarliComment