Adventures in Plant Based Living and Sustainability
Looking for ways to lighten up your pasta dishes for the summer? Try this farmer’s market chickpea vegan pasta recipe! It’s light and full of flavor. And, best of all, you’ll have a great dinner time option to use up all those beautiful vegetables you find at the local farmer’s market!
Are you craving vegan Thai food? Tom Yom Soup has always been a favorite of mine. However, making a vegan version can be tricky. Like many Thai food recipes, Tom Yum Soup features fish sauce as a main ingredient, a no-go for vegans and vegetarians. This Tom Yum Soup recipe uses my vegan fish sauce in place of traditional fish sauce. It also seeks to simplify the ingredients to those that you can find in your regular grocery store, omitting the need to travel to more than one place to bring this delicious Tom Yum Soup recipe to your table.
Searching for a tasty vegan pho recipe that will bring this flavorful cultural dish to your table in a cruelty-free manner? This vegan pho recipe (also qualifying as a vegetarian pho recipe) is a savory and simple dish, chock full of vegetables and with a vegan broth that is both deep and rich with flavor.
If you haven’t yet tried bibimbap, you’re missing out! Bibimbap, a Korean dish, means mixed ingredients (“bibim”) and rice (“bap”). Here, I’ve created a vegan version using a Korean-marinated tofu crumble and crispy rice. These ingredients are complemented by quick-pickled vegetables, roasted sweet potatoes and sautéed shiitake mushrooms. This vegan dish offers up a ton of flavor. It’s sweet, salty, spicy and a bit tangy with a ton of umami! It’s also a great dish to serve a crowd, offering up great aesthetics and the flexibility for each diner to build their own bowl.
No vegan recipe collection is complete without a Thai green curry recipe! Green curry is spicy, rich and flavorful and makes for an easy vegan dinner option. I like to pack my green curry bowls with healthy vegetables and flavorful rice varieties to add in extra color and nutrition. For this green curry bowl, I added sautéed shiitake mushrooms, asparagus, broccolini and cumin-spiced sweet potatoes. I also swapped out the rice for ramen rice noodles to mix up my vegan dinner options.
This vegan taco bar includes a variety of taco topping recipes that are healthy, easy and designed for a crowd! Spicy red lentils and roasted cauliflower serve as the main ingredients, while homemade fresh tomato salsa, avocado crema, corn salsa, toasted pumpkin seeds and quick pickled red onions make this vegan taco bar the best vegan dinner option ever!
Looking for some easy vegan recipes for beginners? This yellow split pea soup is a recipe is quick, easy and healthy. Seriously. It’s loaded with vegetables: yellow split peas, carrots, celery and potatoes. It’s warm and comforting: the perfect vegan recipe to cut your vegan teeth on. Give it a try!
This roasted portobello mushroom and artichoke recipe makes the best open-faced sandwiches. Thick ciabatta bread, with a spread of fresh vegan pesto sauce, slices of tomato and toasted pine nuts complement portobello mushrooms marinated in balsamic vinegar and roasted artichoke hearts.
Looking for a good vegan pesto recipe? This basil pesto recipe is easy and super flavorful. Using nutritional yeast instead of parmesan cheese and less olive oil than traditional pesto recipes, this vegan pesto sauce bends toward healthy and works wonderfully on pasta dishes and sandwiches.
Garden Vegetable Homemade Tomato Sauce Don’t be afraid to try making your own homemade tomato sauce. Full of garden vegetables, this marinara sauce recipe will have you wondering why you didn’t always make your own homemade spaghetti sauce. It’s really that easy! As an added bonus, it goes really […]
Jamaican Jerk Jackfruit with Fresh Mango Salsa This Jamaican Jerk Jackfruit with Jamaican Rice & Beans and Mango Salsa is one of my favorite vegan dinner ideas! This post includes a jerk seasoning recipe as well as a Jamaican jerk sauce for extra spice. I combined the Jamaican jerk jackfruit with Jamaican […]
Sweet Potato and Kidney Bean Vegan Breakfast Burritos Easy, healthy vegan breakfast burritos make Sunday brunch look a little different around my house. This Mexican-inspired vegan breakfast burrito features sweet potatoes and kidney beans simmered in tomatoes, cumin and chipotle chili powder tucked in a tortilla wrap […]
Vegan Creamy Polenta with Mushroom Ragu This Creamy Polenta and Mushroom Ragu recipe is one for the regular / easy / healthy dinner rotation! You might not think vegan polenta can be creamy and cheesy, but this recipe is here to prove you wrong! Topped with a savory, but […]
![Korean Tofu Crumble and Pickled Vegetables Bibimbap Bowl.🌱
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Haven’t tried bibimbap? You’re missing out! I’ve teamed up with @LotusFoods ® to bring you this vegan version. #sponsored.🌱 .
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Bibimbap is a Korean dish of mixed ingredients (“bibim”) and rice (“bap”). Typically this includes vegetables and meat. I’ve replaced the meat with a crispy Korean-marinated tofu crumble & added quick-pickled vegetables, roasted sweet potatoes & shiitake mushrooms. The rice is crisped for one of the most satisfying dishes you'll find.🌱
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The recipe is below, but if you want to learn about bibimbap, why I 😍 Lotus Foods and why I simmered my mushrooms (#foodscience), check out my blog post.🌱
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➡️ Sweet Potatoes: [2 lg. sweet potatoes, washed and diced; 1 T. high temp oil; S&P.] Preheat to 450. Spread potatoes on a baking sheet. Toss with 1 T. oil and season with S&P. Roast ~20-25 mins. until crispy, stirring 1/2 way.🌱
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➡️ Pickled Veggies: [1 cucumber, washed & sliced; 1 carrot, washed & peeled into slivers; 2-3 red radishes, washed & sliced; 1 c. apple cider vinegar; 1 T. maple syrup; 1 t. salt]. In a saucepan, combine apple cider vinegar, maple syrup & salt. Bring to a boil until salt is dissolved. Pour over the veggies. Set aside. 🌱
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➡️ Tofu Crumble: [2 10 oz pkg. extra firm tofu, drained & crumbled; ½ c. tamari; 1 T. maple syrup; 1 t. toasted sesame oil; 2 cloves garlic, crushed; 1 T. fresh ginger, minced; ½ t. black pepper; 1 t. gochujang sauce; 2 scallions, washed & sliced thin]. Drain tofu & crumble. Press tofu in a clean towel to reduce water. Combine tamari, maple syrup, sesame oil, garlic, ginger, pepper & gochujang. Heat a skillet, add tofu & marinade & sauté (with limited stirring to encourage crisping ~6-8 minutes).🌱 .
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➡️ Mushrooms: [20 shiitake mushrooms, washed & sliced; 1 T. toasted sesame oil]. Simmer the mushrooms in water for 2-3 mins. Drain. Add sesame oil & sauté until crisp. ~3 mins.🌱
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➡️ Crispy Rice: [2 c. prepared Lotus Foods’ Organic Brown Jasmine Rice; 1 T. high temp oil]. Heat oil in skillet. Add rice. Allow to crisp ~5-7 minutes w/o stirring.🌱 .
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➡️ Add rice to a shallow bowl & top with ingredients. Mix before eating.🌱](http://scontent-lax3-1.cdninstagram.com/v/t51.2885-15/e35/s320x320/79315295_209780966714761_5757760424751269236_n.jpg?_nc_ht=scontent-lax3-1.cdninstagram.com&_nc_cat=101&oh=990a534709a946314ffbd64a52367d6a&oe=5E746FEB "Korean Tofu Crumble and Pickled Vegetables Bibimbap Bowl.🌱
.
.
Haven’t tried bibimbap? You’re missing out! I’ve teamed up with @LotusFoods ® to bring you this vegan version. #sponsored.🌱 .
.
Bibimbap is a Korean dish of mixed ingredients (“bibim”) and rice (“bap”). Typically this includes vegetables and meat. I’ve replaced the meat with a crispy Korean-marinated tofu crumble & added quick-pickled vegetables, roasted sweet potatoes & shiitake mushrooms. The rice is crisped for one of the most satisfying dishes you'll find.🌱
.
.
The recipe is below, but if you want to learn about bibimbap, why I 😍 Lotus Foods and why I simmered my mushrooms (#foodscience), check out my blog post.🌱
.
.
➡️ Sweet Potatoes: [2 lg. sweet potatoes, washed and diced; 1 T. high temp oil; S&P.] Preheat to 450. Spread potatoes on a baking sheet. Toss with 1 T. oil and season with S&P. Roast ~20-25 mins. until crispy, stirring 1/2 way.🌱
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.
➡️ Pickled Veggies: [1 cucumber, washed & sliced; 1 carrot, washed & peeled into slivers; 2-3 red radishes, washed & sliced; 1 c. apple cider vinegar; 1 T. maple syrup; 1 t. salt]. In a saucepan, combine apple cider vinegar, maple syrup & salt. Bring to a boil until salt is dissolved. Pour over the veggies. Set aside. 🌱
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➡️ Tofu Crumble: [2 10 oz pkg. extra firm tofu, drained & crumbled; ½ c. tamari; 1 T. maple syrup; 1 t. toasted sesame oil; 2 cloves garlic, crushed; 1 T. fresh ginger, minced; ½ t. black pepper; 1 t. gochujang sauce; 2 scallions, washed & sliced thin]. Drain tofu & crumble. Press tofu in a clean towel to reduce water. Combine tamari, maple syrup, sesame oil, garlic, ginger, pepper & gochujang. Heat a skillet, add tofu & marinade & sauté (with limited stirring to encourage crisping ~6-8 minutes).🌱 .
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➡️ Mushrooms: [20 shiitake mushrooms, washed & sliced; 1 T. toasted sesame oil]. Simmer the mushrooms in water for 2-3 mins. Drain. Add sesame oil & sauté until crisp. ~3 mins.🌱
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➡️ Crispy Rice: [2 c. prepared Lotus Foods’ Organic Brown Jasmine Rice; 1 T. high temp oil]. Heat oil in skillet. Add rice. Allow to crisp ~5-7 minutes w/o stirring.🌱 .
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➡️ Add rice to a shallow bowl & top with ingredients. Mix before eating.🌱")
![Forget you ever knew bacon's name. 🌱
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You will, I promise, with this Roasted Vegetable & Creamy Polenta with Warm "Bacon" Sauce. Recipe below. 🌱 .
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This dish is the ultimate in vegan comfort food. Roasted carrots, parsnips, brussel sprouts and kale get paired with creamy vegan polenta. The winning element though, is the salty, sweet sauce that is reminiscent of bacon drizzled over the top. 🌱
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Best of all, this dish is pretty easy to put together. Here's how:🌱
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➡️ Preheat your oven to 400 degrees.🌱
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➡️ Wash and chop your carrots, parsnips, brussel sprouts and squash (I used delicata) into bite-sized pieces. Toss in a small amount of EVOO and season generously with salt and pepper. Roast for ~25 minutes, turning and stirring halfway through until the vegetables are a golden brown.🌱
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➡️ While the vegetables are roasting, prepare your polenta by bringing 1 c. water and 1 14 oz can of coconut milk to simmer in a sauce pan. Stir in 1 c. of polenta & 1 t. salt. Cook for 20 minutes, stirring frequently. You will likely need to add 1 c. more water during the cooking process. Add 1/4 c. nutritional yeast toward the end of the cooking process (around 15 minutes). For tips on how to cook polenta, check out my stories. 🌱
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➡️ Simmer your washed & torn kale in a small amount of water until soft. Season with salt and pepper. 🌱
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➡️ Make your "bacon" sauce just before serving by combining 1/2 c. tamari, 4 T. maple syrup, 1 T. balsamic vinegar, 1 tsp. paprika and a few dashes of liquid smoke into a small saucepan. Bring to a boil and, stirring continuously, allow the sauce to reduce to desired thickness.🌱
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➡️ Serve by spooning polenta into a small bowl and topping with the vegetables. Drizzle the sauce over the top. [Note: the sauce will become sticky when cooled, it is best served warm]. .
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#givemethatplant #theveganbuzz #healthyrecipe #feedfeed #goodoldvegan #veganfoodspace #vegan_veganfood #vegangotgame #gloobyfood #f52grams #buzzfeast #thenewhealthy #thrivemags #worldwideveganfood #eatingwelleats #huffposttaste #bestofvegan #veganbombs #veganerezepte #vegolab #letscookvegan #makesmewhole #wholefoodfaves #POPSUGAReats #theplantbasedpage](http://scontent-lax3-1.cdninstagram.com/v/t51.2885-15/e35/c0.122.980.980a/s320x320/73512775_540232846818594_8661370800042386983_n.jpg?_nc_ht=scontent-lax3-1.cdninstagram.com&_nc_cat=106&oh=7d7ab996986a6d1414a6bd1858c6d2b1&oe=5E6C7CF6 "Forget you ever knew bacon's name. 🌱
.
.
You will, I promise, with this Roasted Vegetable & Creamy Polenta with Warm \"Bacon\" Sauce. Recipe below. 🌱 .
.
This dish is the ultimate in vegan comfort food. Roasted carrots, parsnips, brussel sprouts and kale get paired with creamy vegan polenta. The winning element though, is the salty, sweet sauce that is reminiscent of bacon drizzled over the top. 🌱
.
.
Best of all, this dish is pretty easy to put together. Here's how:🌱
.
.
➡️ Preheat your oven to 400 degrees.🌱
.
.
➡️ Wash and chop your carrots, parsnips, brussel sprouts and squash (I used delicata) into bite-sized pieces. Toss in a small amount of EVOO and season generously with salt and pepper. Roast for ~25 minutes, turning and stirring halfway through until the vegetables are a golden brown.🌱
.
.
➡️ While the vegetables are roasting, prepare your polenta by bringing 1 c. water and 1 14 oz can of coconut milk to simmer in a sauce pan. Stir in 1 c. of polenta & 1 t. salt. Cook for 20 minutes, stirring frequently. You will likely need to add 1 c. more water during the cooking process. Add 1/4 c. nutritional yeast toward the end of the cooking process (around 15 minutes). For tips on how to cook polenta, check out my stories. 🌱
.
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➡️ Simmer your washed & torn kale in a small amount of water until soft. Season with salt and pepper. 🌱
.
.
➡️ Make your \"bacon\" sauce just before serving by combining 1/2 c. tamari, 4 T. maple syrup, 1 T. balsamic vinegar, 1 tsp. paprika and a few dashes of liquid smoke into a small saucepan. Bring to a boil and, stirring continuously, allow the sauce to reduce to desired thickness.🌱
.
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➡️ Serve by spooning polenta into a small bowl and topping with the vegetables. Drizzle the sauce over the top. [Note: the sauce will become sticky when cooled, it is best served warm]. .
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#givemethatplant #theveganbuzz #healthyrecipe #feedfeed #goodoldvegan #veganfoodspace #vegan_veganfood #vegangotgame #gloobyfood #f52grams #buzzfeast #thenewhealthy #thrivemags #worldwideveganfood #eatingwelleats #huffposttaste #bestofvegan #veganbombs #veganerezepte #vegolab #letscookvegan #makesmewhole #wholefoodfaves #POPSUGAReats #theplantbasedpage")
