Adventures in Plant Based Living and Sustainability

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  • Vegan Moo Shu Pizza with Hoisin BBQ Jackfruit. (shorthand recipe below; full recipe on blog). 🌱 . This is what happens when you're craving Chinese food and pizza at the same time - the ultimate Chinese-Italian food fusion. 🌱 . Got a craving (or two)? Here's how to satisfy: 🌱 . . ➡️Preheat oven to 400. 🌱 . ➡️Drain and rinse 2 14 oz cans jackfruit. Using two forks, pull apart the jackfruit. Wrap the pulled jackfruit into a clean towel and press to dry. Set aside. 🌱 . ➡️Mix together 9 T. hoisin sauce, 3 T. rice vinegar, 3 T. soy sauce, 3 T. maple syrup, 2 scallions (separate the whites from the green and finely mince the white; set aside the green scallions for the pizza topping), 2 garlic cloves (crushed), 1 T. fresh ginger (minced), pinch of Chinese 5-spice powder and 1 tsp sriracha sauce for the Spicy Hoisin BBQ Sauce. 🌱 . ➡️ In a skillet, heat 1 T. sesame oil. Add the jackfruit. Season with S&P. Cook until the jackfruit becomes crispy. Add 2/3 of your BBQ Sauce. Cook until the liquid is absorbed. About 10-15 minutes. 🌱 . ➡️ Make your pizza dough. Combine 1 dry yeast package with 1 T. olive oil, 1 T. maple syrup and 1 c. very warm water. Allow to sit for five minutes. In the meantime, put 2 c. white flour into your food processer and a pinch of salt. Slowly add the yeast and water and mix until a dough ball forms. You may need to add more flour. 🌱 . ➡️ Roll out your pizza dough and lightly brush with a small amount of sesame oil. Bake until almost the desired crispiness. About 10-12 minutes. Remove from the oven, spread the remaining BBQ sauce on the top and bake until crispy. About 2-3 minutes. The sauce should thicken slightly. 🌱 . ➡️ While the pizza crust is cooking, make the Asian Slaw by combining 1 T. sesame oil, 1 T. rice vinegar, 1 T. soy sauce, ½ T. maple syrup, 1 tsp. fresh ginger (minced) and 1 clove garlic (crushed) and tossing it together with 2 scallions (washed and chopped), ½ carrot (peeled into thin strips) and ¼ small head purple cabbage (sliced thin). 🌱 . ➡️ Remove the pizza dough from the oven. Top the pizza with the pulled BBQ jackfruit, the Asian Slaw, green scallion tops and fresh cilantro. 🌱 . . Happy Sunday!
  • Homemade Soft Pretzels & Spicy Vegan Cheddar "Cheese" Dip. Recipe below. 🌱 . . With fall weather coming on fast, I find myself wanting to fully embrace All. Day. Snacking. Sundays. Make no mistake, I couldn't care less about football. But, the notion of spending the entire afternoon on the couch with comfort food really has my heart. And what better way to snack than dunking chewy on the outside, soft on the inside soft pretzels? 🌱 . . Here's how to put this dip within arm's reach of your couch: 🌱 . . Cashew Cheddar "Cheese" Sauce: 🌱 . Soak 1 c. cashews for 3 hours (if in a rush, you can pour boiling water over your cashews and let them sit for an hour). Combine the soaked cashews, 2 T. nutritional yeast, 3/4 c. water, 1 T. light miso paste, 1 T. tomato paste, 1/4 c. red onion, 1 T. spicy brown mustard, 1 T. olive oil, 1 clove garlic 1 T. lemon juice and 1 T fresh jalapeño (deseeded) into your blender. Blend until creamy and serve immediately. I garnished mine with a sprinkle of paprika, scallions, jalapeños and chopped tomatoes. 🌱 . . Note: This dip does not reheat well in the microwave. To reheat, use a small saucepan and warm while stirring. I find the best method though is to reheat it in the blender. 🌱 . . The recipe for the soft pretzels in on my blog (link in bio). The recipe is for spelt flour soft pretzels, but you can substitute in white flour instead. Soft pretzels are a lot easier to make than you might think and A LOT better homemade than pre-processed. 🌱 . . #vegansnacks #gamedaysnacks #softpretzels #vegancheese #spicyvegan #vegan #easyrecipes #thenewhealthy #plantbasedrecipes #veganblogger #veganday #veganworld #foodstagram #veganlife #bestofvegan #crueltyfree #vegetarianrecipes #thefeedfeed #veganfoodie #forkyeah #veganfoodporn #vegetarian #veganism #plantpowered #veganfoodspace #foodfuly #thrivemags #vegancommunity #foodstyling #veganinspiration
  • Thai Red Curry Ramen Noodle Bowls. Recipe below. 🌱 . . This gluten free, easy ramen recipe will get vegan comfort food on your table in less than 30 minutes. @ThaiKitchen 's red curry paste puts a twist on this traditional Japanese dish and makes it both savory and spicy. I’ve also loaded it up with healthy vegetables - red pepper, broccolini and shiitake mushrooms - and @LotusFoods 's Brown Rice and Millet Ramen Noodles for a healthy nutritional punch! 🌱 . . Looking for something to slurp on this Sunday? Here's how to make it: 🌱 . . Ingredients: 🌱 . . ▫️1 pkg ramen noodles (a pkg includes 4 ramen noodle "bricks". ▫️2 T. sesame oil. ▫️8-10 shiitake mushrooms, washed, dried and sliced. ▫️1 inch fresh ginger, grated. ▫️2 garlic cloves, crushed. ▫️¼ c. red curry paste. ▫️1 qt. low sodium vegetable stock. ▫️2 T. peanut butter. ▫️2 T. tamari. ▫️1 14 oz can full fat coconut milk. ▫️1 red bell pepper, sliced into bite-sized pieces. ▫️2-3 bunches broccolini, washed and trimmed. ▫️Limes, optional as garnishment (but highly recommended). ▫️Scallions, thinly sliced, optional garnishment. ▫️Sriracha, optional as additional spice. 🌱 . . Directions: 🌱 . . ➡️ Prepare the ramen noodles al dente in accordance with package directions. Set aside. ➡️ In a large stockpot, heat the sesame oil. When shimmering, add the mushrooms and sauté until golden brown. ➡️ Add the garlic and the fresh ginger. Sauté for 1-2 minutes more being careful not to burn the garlic. ➡️ Add the red curry paste and saute for about 1 minute, stirring constantly and allowing the paste to toast slightly. ➡️ Add the vegetable broth, the peanut butter and tamari. Bring to a simmer. Allow to simmer for 5-8 minutes. ➡️ Add the coconut milk, red bell pepper and broccolini. Heat until hot, allowing the broccolini to become bright green. ➡️ Add the noodles to your serving bowls. Spoon the ramen noodle broth over the noodles. Top with sliced scallions. Squeeze fresh lime juice over the broth and add sriracha for some additional spice. 🌱 . . Enjoy! 🌱
  • Basil Pesto & Cashew Cream Stuffed Shells in Tomato Sauce. Shorthand recipe below; full recipe on blog (link in bio). 🌱 . . Happy Friday! Not sure what it's like where you're at, but we have about 6 inches of snow on the ground here! It does make for a cozy weekend at home cooking #vegancomfortfood though, like these basil pesto stuffed shells. 🌱 . . Want to snuggle up to your stove this weekend? Here's how: 🌱 . . (1) Prepare 1 pkg. lg. pasta shells al dente in accordance with the package instructions. Soak 1 c. cashews in 2 c. of hot water. Allow to sit for ~3 hours. 🌱 . . (2) Basil Pesto: Combine 2 c. fresh basil, ¼ c. pinenuts, 2 garlic cloves, ½ c. olive oil, 2 T. nutritional yeast, ½ t. crushed red pepper and salt & black pepper (to taste) in a food processor and pulse until well combined. Set aside. 🌱 . . (3) Tomato Sauce: Heat a large skillet. Add 2 T. olive oil. Heat until shimmering. Add ½ yellow onion (chopped) and lower heat. Sauté until translucent. Add 3 cloves crushed garlic. Sauté a few minutes more. Add 1 tsp. basil, 1 tsp. oregano, ½ tsp thyme, ½ tsp crushed red pepper and 2 T. tomato paste. Stir to combine and allow the cook for 3-5 minutes on low heat to caramelize the tomato paste. Add 1 28 oz can crushed tomatoes and 1 T. brown sugar. Raise the heat slightly and simmer for 10-15 minutes. Optional: Add a handful of chopped grape tomatoes. When done, add 1 T. lemon juice and reduce the heat to keep warm. Season with salt & pepper. 🌱 . . (4) Cashew Cream Sauce: In a large skillet, add 2-3 T. of water and steam the 5-7 handfuls of baby spinach until wilted. Drain off remaining moisture. Drain and rinse the cashews and combine with 1 garlic clove, 1 T. olive oil, ½ c. water, 1 T. nutritional yeast, 1 T. lemon juice and salt & pepper (to taste) in a blender and blend until a creamy sauce is created. Pour the cashew cream into the skillet with the spinach. Add the basil pesto and stir to combine. Heat on low heat to warm the sauce. Stir frequently. 🌱 . . (5) Putting It All Together: Add a spoonful of the cashew cream spinach sauce to each pasta shell. Gently place each shell into the tomato sauce. Top with fresh basil. 🌱 . . Enjoy!
  • Miso Noodle Soup. Recipe below. 🌱 . . As the weather cools, I'm looking for lunch options that are both healthy and easy. Miso soup fits the bill. This one comes together in a snap with 7 ingredients. And miso has a variety of health benefits. 🌱 . . I'm getting this one up in the blog, along with some tips about how (and why) to cook with miso. It's an ingredient I use in soups, sauces and even #vegan cheeses, so stay tuned for that! 🌱 . . Ingredients: 🌱 ▫️1/3 8 oz pkg. rice noodles ▫️4 c. water ▫️1 sheet nori, roughly torn ▫️1 T. sesame oil ▫️5-7 shiitake mushrooms, washed, wiped and sliced (optional; I like mushrooms gently cooked before eating them. You can add them without cooking them first if you’d like) ▫️2 small heads bok choy, washed with the ends trimmed ▫️½ 8 oz block of firm tofu ▫️4 T. light miso paste 🌱 . . Directions: 🌱 . . ➡️Prepare the rice noodles in accordance with the package directions. 🌱 . ➡️In a small sauce pot, bring 4 c. of water to a boil. 🌱 . ➡️Add the torn nori sheets and allow to simmer for approximately 10 minutes. 🌱 . ➡️While the broth is simmering, gently sauté the shiitake mushrooms in the sesame oil until they become golden. 🌱 . ➡️Wash and trim the bok choy. 🌱 . ➡️Press the tofu to remove the excess liquid and cut into bite-sized cubes. 🌱 . ➡️Strain the nori out of the broth. Discard the strained nori. 🌱 . ➡️Allow the broth to cool slightly. In a small bowl, use ½ cup of the slightly cooled broth and combine with the miso paste to create a thinner paste. This will help ensure that the miso fully dissolves into the broth. Add the paste to the rest of the broth and stir until combined. 🌱 . ➡️In a serving bowl, add the rice noodles, bok choy, mushrooms and tofu to the bottom of the bowl. Ladle the broth over the other ingredients. 🌱 . . . . . #misosoup #easyveganlunch #veganlunch #healthylunch #veganrecipes #healthyeatingideas #veganmeals #foodphotography #makesmewhole #eatbetternotless #thefeedfeed #easymeals #eatingforhealth #eatwellbewell #plantbasedfood #wellandgoodeats #govegan #easyvegan #eatvegan #eatplants #veganfood #healthyfood #plantpowered #healthyeats #veganeats #cleaneatingrecipes
  • Coconut Carrot Sweet Potato Soup. Recipe below. 🌱 . . Earlier this week, I was feeling in a pinch to get dinner on the table. I find that soup is always a good solution on these nights - it's healthy, fast and the clean-up is pretty easy with one pot. This one came together in about 30 minutes and my 7-year-old daughter liked it so much, she ate the leftovers as an after-school snack the next day (after I had a cup of it for breakfast). 🌱 . . I've got plans to get this on the blog, but as part of that post, I wanted to do a little research on sweet potatoes (I'm a #foodgeek, I know) because I'm frequently overwhelmed by my choices at the store. So be on the lookout for that. For my fellow food geeks, I used a Japanese sweet potato for this soup. 🌱 . . Ingredients: 🥕 . ▫️2 T. coconut oil ▫️1 yellow onion, roughly chopped ▫️2 cloves garlic, pressed ▫️1 tbsp fresh ginger (about a 1 inch piece), peeled and minced ▫️1 lb. carrots (about 3-4 large carrots), well washed and sliced into ¼” coins ▫️1 lb. sweet potato (about 1 large sweet potato), well washed and cubed into bite-sized pieces ▫️2 tsp. curry powder ▫️Pinch of cayenne pepper ▫️1 qt. low sodium vegetable broth (I like @pacificfoods) ▫️1 14 oz can full fat coconut milk ▫️1 T. fresh lime juice ▫️Plain, unsweetened coconut yogurt (as garnishment, I used @so_delicious unsweetened plain coconut yogurt) ▫️Cilantro, washed, destemmed and torn 🥕 . . Directions: 🥕 . . ➡️ In a large stockpot, heat the coconut oil until shimmering. Add the onion and sauté on a medium-low heat until translucent. Add the garlic and ginger. Cook for 1-2 minutes more. 🥕 . . Add the sweet potato and carrots, along with the spices. Cook, while stirring, for 1 minute more, until all of the vegetables are coated in the spices. 🥕 . . ➡️ Add the vegetable stock and simmer for 15-20 minutes, until the vegetables are soft and able to be pierced with a fork. 🥕 . . ➡️ Using an immersion blender, blend the soup until it’s a thick, smooth puree. Add the coconut milk and the lime juice. Cook until warmed through. 🥕 . . ➡️ Garnish with coconut yogurt and fresh cilantro 🥕
  • Veggie-Loaded Vegan Pho. Recipe in blog (link in bio). 🌱 . . Searching for a tasty vegan pho recipe that will bring this flavorful cultural dish to your table in a cruelty-free manner? This pho recipe is a savory and simple dish, with a vegan broth that is both deep and rich with flavor. 🌱 . . In addition to the flavorful broth, one of my favorite things about this recipe is how stuffed full of vegetables it is. So much so that, the first time I shared it, someone felt the need to tell me that it's not pho. So be it. I can live with that and I'll probably live a lot longer because of all the veggies in here. 🌱 . . . . . . #veganbowl #nourishbowl #healthyeating #colorfulfood #veganism #wholefoodsfaves #worldwideveganfood #veganshares #whatveganseat #bestofvegan #f52grams #cuisinesworld #veganstudent #vegansofinsta #glutenfreefood #plantbasedfoods #thrivemags #vegancommunity #veganlifestyle #foodstyling #veganinspiration #vegan #easyrecipes #thenewhealthy #plantbasedrecipes #veganblogger #veganday #meatfree #healthylifestyle #alltheveggies
  • Chickpea Pasta & Vegetables with Creamy Tomato Sauce. Recipe on blog (link in bio). 🌱 . . This creamy tomato sauce recipe is the perfect complement to @eatbanza ‘s protein-packed chickpea pasta. In the world of vegan pasta recipes, it perfectly pairs the sweet and savory of coconut cream, with the rich umami of caramelized tomato paste and the spicy bite of crush red pepper. 🌱 . . Speaking of caramelized tomato paste... for this blog post, I wanted to not only provide a quick, easy and healthy dinner recipe, but to also share a little bit about what I've learned about tomato paste. Did you know it tastes best when it's been caramelized early on in the recipe, as opposed to being added with ingredients with higher water content at the end? Check out the full post to learn more! 🌱 . . . . . #veganpasta #vegandinner #healthyeats #veganrecipes #healthyeatingideas #veganmeals #foodphotography #veganvibes #ukvegan #realfood #glutenfreeeats #droolclub #makesmewhole #eatbetternotless #thefeedfeed #thefeedfeedglutenfree #glutenfreelife #easymeals #healthydinner #intuitiveeating #ahealthynut #eattherainbow #food4thought #eatingforhealth #eatwellbewell #plantbasedfood #wellandgoodeats #veganbowls #govegan #easyvegan
  • Chickpea Tuna Salad Stuffed Avocados. Recipe on blog (link in bio). 🌱 . . Leave the tuna alone! This chickpea tuna salad is the perfect option for an easy vegan lunch. I like mine loaded with carrots, celery and almonds and spiced up with lemon juice, Dijon mustard and crushed red pepper. Make it into a sandwich, stuff an avocado or wrap it up in lettuce leaves – it’s great however you choose to serve it! 🌱 . . For this blog post, I not only wanted to share the recipe, but I wanted to do a little research comparing the sustainability of a traditional tuna fish sandwich to that of a chickpea tuna sandwich. It was an interesting trip down the research rabbit hole, but I learned a lot of how tuna is caught and how chickpeas are grown. I hope you'll take a look! 🌱 . . . . . . #chickpeas #vegantunasalad #veganlunch #easyveganrecipes #glutenfree #glutenfree #vegan #easyrecipes #thenewhealthy #plantbasedrecipes #veganblogger #veganday #meatfree #healthylifestyle #veganworld healthylunch #veganrecipes #healthyeatingideas #veganlife #bestofvegan #crueltyfree #vegetarianrecipes #thefeedfeed #veganfoodie #forkyeah #veganfoodporn #vegetarian #veganism #glutenfreeeats #plantpowered #veganfoodspace

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