Garden Veggie & Black Bean Stew

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Ingredients

2 cups dry black beans cooked in instant pot (instructions below OR 4 cups canned black beans rinsed)

12 oz medium Chipotle Salsa or your favorite salsa

1 large onion diced

1 large zucchini diced

6 small tomatoes diced

4 cloves garlic minced

2 cubanelle peppers diced

2 green peppers diced

1 can Hominy rinsed

2 Tbl Olive Oil

1 tsp ground cumin

1 tsp kosher salt

Optional toppings: sliced avocado, tortilla chips, shredded red cabbage, fresh cilantro

First, If you’re using dry beans prepare them in your instant pot. Add 2 cups dry beans and 6 cups water to your instant pot. Use manual setting to cook on high pressure for 25 min and then allow the pressure to release on its own about 20 more minutes. Once the beans are cooked add 1/2 tsp salt to the pot and mix. Strain any excess water from the beans and set them aside.

While the beans are cooking add olive oil and onions to a large pot over medium heat and stir until onions begin to look translucent. Add garlic, peppers, tomatoes, zucchini, salsa, hominy and spices and stir thoroughly. If the mixture begins to bubble turn heat to simmer and cook and taste until the veggies are cooked to your liking. We like to leave things a tad crunchy. Add in the black beans and stir. If the mixture is too thick for your liking, add a few cups of veggie broth or more salsa.

Serve as a stand alone stew or as a topper for brown rice or quinoa. Garnish with avocado, cilantro, cabbage or tortilla chips. This recipe gets better as leftovers on days 2-3!

Soy Nugget Peanut Stir Fry

This recipe uses a product called “Just Like Chicken” Textured Vegetable Protein but is easily replaced with tofu, tempeh or other protein of choice.

This recipe uses a product called “Just Like Chicken” Textured Vegetable Protein but is easily replaced with tofu, tempeh or other protein of choice.

Ingredients for Stir Fry


1/2 Red pepper chopped
1 small Onion chopped
1 Carrot sliced thin
2 Celery stalks chopped
1 small Yellow squash sliced
4 cloves Garlic minced
1/2 head Cauliflower broken into small florets
1/4 cup Sugar snap peas chopped 1 cup Soy nuggets
1 cup veggie broth
3 Tbl Corn starch 1/4tsp salt
1/4 tsp chili powder
1/4 tsp onion powder 4 Tbl Sesame Oil

Peanut sauce Ingredients

place all ingredients in a mason jar and shake or small bowl and whisk
1/4 cup natural pb
1/4 cup water
2tb grated fresh ginger
1tsp Siracha
1tbl rice vinigar
1tbl soy sauce

First get your soy nuggets started in a medium sized lidded pot bring the 1 cup of veggie broth to a boil and add in the soy nuggets. Cover and reduce heat to a simmer. Simmer and stir until all the liquid has been absorbed and the nuggets have softened.

If you are cooking rice or rice noodles prepare your grain according to packaging.

In a large skillet add 1 TBl of sesame oil and saute the onion and garlic until translucent. Add the carrots, squash and cauliflower and toss over medium heat.

Mix up the peanut sauce in a mason jar or small bowl and set it aside.

Once the nuggets have absorbed all the water. Toss them in the corn starch mixture to coat them evenly and heat 3Tbl sesame oil in a medium frying pan. once hot add the nuggets and quick toss to crisp up the starch layer.

Add the nuggets and celery to the vegetable mixture and stir to combine over low heat. Add the sauce and stir until everything is evenly coated and then remove from heat and top with chopped sugar snap peas.


Sweet Lime Marinated Tempeh

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This is seriously the BEST tempeh recipe I’ve made to date and it’s perfect for tacos! It probably has something to do with it being the first time I’ve ever used essential oils in a recipe. This recipe calls for Lime Essential Oil and I use Doterra oils but any brand that is food grade should work! You can marinate ahead of time and let it sit for 24hrs but in a pinch allowing it to marinate for just an hour works too!

Ingredients:

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1/4 cup fresh squeezed lime juice

1/4 cup agave

4 Tbl Soy Sauce

1 Tbl Olive Oil

2 cloves garlic minced

1/4 cup cilantro finely chopped

1/2 tsp salt

1/4 tsp pepper

4 drops Doterra Lime Essential Oil (or other food grade essential oil)

1 package Tempeh

First up, crumble and steam your Tempeh. I used a steamer basket for this. It only needs to steam for 10 min or so, this process helps soften and open the tempeh up so that it will soak in the marinade flavors more readily so don’t skip it!

Next, Whisk the rest of the ingredients in a small bowl and then transfer to a zip lock bag. Add the crumbled and slightly cooled tempeh and seal the bag and shake to combine. Refrigerate for at least 1hr or up to 24hrs.

In a non stick skillet over medium heat pour out the contents of the zip lock bag and cook stirring frequently or until golden brown and most of the marinade has been absorbed or cooked off. Enjoy over rice or in tacos with guacamole and chipotle vegan mayo!

Tofu Scramble Salad & Tahini Dijon Drizzle

If you’ve been paying attention to my instagram feed you’ve noticed my obsession with this bowl/plate shape. It’s a super shallow ‘blate’ combining a flat bottom with rounded sides to hold in all the goods! These ripple blates will be appearing soon in my online shop and you won’t want to miss them! They are perfect for salads, rice and pasta dishes, small serving bowls and so much more!

If you’ve been paying attention to my instagram feed you’ve noticed my obsession with this bowl/plate shape. It’s a super shallow ‘blate’ combining a flat bottom with rounded sides to hold in all the goods! These ripple blates will be appearing soon in my online shop and you won’t want to miss them! They are perfect for salads, rice and pasta dishes, small serving bowls and so much more!

Breakfast is one of my favorite meals to make but often on my days off my husband and I eat breakfast closer to lunch time and I end up wanting more savory options. I’ve made tofu scramble a million different ways but I took my flavor inspiration from some of the ingredients my husband had leftover in the fridge from his last recipe (see Gluten Free Pasta Salad) and enhancing the flavor with a simple tahini dressing. I love keeping things simple and this recipe is easily adapted with any leftover veggies you’ve got in your fridge and tofu could be switched out for crumbled tempeh too. Leave me a comment if you try it out I’d love to know what you think! This recipe makes 2-4 servings dependent on how frugal you are with your tofu!

Tofu Scramble Ingredients

2 cups fresh organic baby spinach leaves
Ten cloves roasted garlic minced
Three sun dried tomatoes minced
1/4 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
3 tbl liquid aminos
1 tbl olive oil
1 package extra firm packed tofu drained
4 tbl minced chives
3 Marinated Artichoke hearts minced
1 tbl liquid from marinated artichoke hearts

Dressing Ingredients

2 tbl tahini
1/2 tbl olive oil
1/2 tsp soy sauce
1 Tbl rice vinegar
2 tsp Dijon mustard
1 tsp maple syrup 
1-2Tbl water (depending on how thick you like your dressing)

In a medium frying pan heat the olive oil over medium heat and then crumble the tofu into the pan with your hands. If your tofu was air packed in water it should not be too water dense and you will not need to press it. If your tofu was packed in water gently squeeze the block over the sink to drain as much water as you can but I don’t waste my time trying to press it. It will cook down in no time. Toss the tofu around to coat with olive oil and sprinkle in the liquid aminos, pakrika, chilli powder, garlic powder, onion powder and salt and pepper to taste. Mix well and allow to cook for 8-12 min stirring occasionally until the tofu begins to brown.

While the tofu is cooking prepare a shallow bowl with a bed of fresh baby spinach leaves (break them up by hand if they are large) Set your bowl of spinach aside and prepare your dressing. Add all dressing ingredients into a small mason jar or bowl and shake or whisk until well combined. This can be made the day before and I store mine on the countertop rather than in the fridge so the consistency doesn’t thicken. If you find it’s too thick just drizzle water and mix until it is the desired consistency.

Check in on the tofu, once it’s showing some golden brown color, add the garlic, tomatoes and artichoke hearts as well as the artichoke heart juice and continue to stir until fragrant and combined. Once the tofu is nicely browned remove it from the heat and toss a hearty helping over your bed of spinach and drizzle with dressing.

Optional *

Swap out spinach for romaine or spring mix or any combination

Swap out tempeh for tofu but it’s best to steam your tempeh first

Substitute sun dried tomatoes and artichoke hearts for roasted red peppers and calamata olives




Vegan Broccoli Quiche

photo credit: Amma Rhea Photography

photo credit: Amma Rhea Photography

Ingredients

1 ½ cups raw cashews soaked overnight

½ cup cannellini beans

1 ½ tsp garlic powder

4 Tbl Nutritional Yeast

1 tsp turmeric

½ tsp black salt

2 Tbl garbanzo bean flour

2 tbl unsweetened almond milk

¼ tsp celery seed

¼ cup diced onion

½ cup steamed and chopped broccoli

1 Tbl tofu bacon bits (optional)

1 package of frozen prepared pie crust

In a food processor blend: cashews, beans, garlic powder, yeast, flour, salt and turmeric until smooth.

Preheat oven to 375.  Par-bake the crust for 10 min and set aside to cool. Saute onion, broccoli until onion is browned. Add celery seed, tofu bacon bits. In a large bowl combine cashew mixture and veggies with almond milk. Fill the mini crusts and bake for 35 min or until filling is firm and crust is golden brown.

*options: replace broccoli with roasted potatoes, spinach or any veggie of your choice!

 

Butternut Squash Chili

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Ingredients

1 tetra pack of vegan broth (1 qt)

1 jar salsa of your choice (I used Newman's Own)

1 can hominy

1 can corn

1 small butternut squash, peeled, seeded and diced

6 cloves garlic crushed

1 large onion diced

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1 can small red beans

1/2 cup chopped black olives

1 tsp cumin

1/2 tsp smoked paprika

1 tsp salt

1/2 tsp pepper

1/2 tsp chili powder

In a large soup pot, saute garlic, onion, squash and spices until onions begin to look transparent. Add all other ingredients and simmer uncovered until squash is tender.

Serve with corn chips and vegan cheese! I recommend aged cashew cheese from Three Girls Vegan Creamery in Guilford, CT. If you've not tried this amazing vegan cheese it's a must!

Spinach Bites

photo credit: amma rhea photography

photo credit: amma rhea photography

These are quick, easy and delicious for snacks or appetizers. Dip them in seasoned olive oil or hummus and enjoy!

Ingredients

photo credit: amma rhea photography

photo credit: amma rhea photography

3  Cups Fresh organic spinach

½ cup raw cashews

¾ cup almond meal flour

3 Tbl Olive Oil

1 tsp salt

1 egg replacer or flax egg

1 small chopped red onion

2 cloves garlic

1 cup oats

¼ tsp pepper

¼ tsp smoked paprika

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.  Place all ingredients in a food processor and pulse until well combined. If the mixture is overly wet, add more oats and blend until smooth. Scoop tablespoon sized balls of the mixture onto the parchment paper. Bake for 15-20min or until bottoms have browned. Remove and let cool on a cookie rack, serve warm with hummus for dipping.