tofu veggie bowl

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Tofu has become my favorite food lately because it’s so versatile & fun to experiment with. This recipe came out of my brain and sort of just happened.

This tofu veggie bowl is packed with protein and dietary fiber. It left me feeling very nourished. High vibes! It’s such a strange combination of tastes but I really liked how different it was! Confusing my tastebuds is very entertaining 😀 I enjoyed my dinner with strawberries, blueberries, and pear slices to complete the rainbow. Maybe that’s why I feel so nourished & complete.


It blows my mind every time how much of a difference being present makes when doing anything, especially when cooking. I’ve noticed a great change in how I feel and how my food looks and tastes. I am full with gratitude for the opportunity and freedom to cook whatever I want and experiment as I wish.

The Greek yogurt is really nice for balancing all of the flavors, but unfortunately, makes this recipe not suitable for vegans. However, it can easily be taken out or subbed by a vegan yogurt or sour cream! I know I’ve seen recipes for both, however, that is a LOT of tofu.

This recipe is sweet, spicy, and tangy! The pear + curry powder + lemon zest give it a really nice flavor explosion. Tastebuds-approved.

Ingredients:
1/4 block tofu extra firm
1/4 c black beans
1 garlic clove, minced
Sea salt
Black pepper
Garlic powder
Chili powder
Cayenne pepper
Red chili flakes
Curry powder
2 Green onions, chopped
1 zucchini, cut in half then sliced into thin pieces
Handful cilantro chopped – stem and leaves, you get way more cilantro this way*
1 pear, cubed
1 TBS chopped red onion
Carrot shavings from 1/2 carrot
Lemon zest from 1/4 lemon
2 tbs Greek yogurt
1 tbs Liquid Aminos or soy sauce

Directions:
1. Put sunflower oil in pan on medium heat
2. Add green onions and garlic, cook for ~2 minutes
3. Mash the tofu in a bowl & add sea salt, pepper, garlic powder, chili powder, cayenne pepper, stir
4. Add tofu, black beans, half of the chopped cilantro, and 1/2 tbs liquid aminos to pan, stir and cook for 5 minutes
5. Add zucchini and other 1/2 tbs liquid aminos, mix
6. Add curry powder and red chili flakes
6. Remove from heat
7. Add pear, carrot, lemon zest, red onion, other 1/2 of chopped cilantro and Greek yogurt on the side

Enjoy!

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Vibrant Veggie “Tacos”

Entrees

Yesterday’s lunch was vibrant & nourishing,

packed with phytonutrients & high vibrations.


I spotted a gorgeous red cabbage at the market & I could not resist.

I must say it sparked some creative fire because once I got home, I was
inspired to learn all about cabbage, including the health benefits,
nutritional profile, how to select and store it, and how to prepare it!
This website is amazing if you have ever felt overwhelmed with the internet & would like a single, condensed article with everything you need to know about healthy foods to get started.

Despite all of my cabbage research, I still decided to stick with raw red
cabbage this time around because I needed it to be somewhat strong enough to act like a hard taco shell! Although, I believe steamed cabbage would work just as well. It’s a totally durable vegetable.

So I went on to prepare the filling with what I already had/just bought, which ended up including avocado, tomatoes, leftover roasted zucchini, jalapeños, steamed broccoli + kale, and red onions.

I love the vibrant colors! Only bummer was that I didn’t have a single yellow or orange vegetable anywhere, so I can’t say I ate a rainbow today… how tragic. To prevent anymore tragedies, next time I can add…

Orange:
• orange bell peppers
• shredded carrots
• carrot juice to drink after my meal
• papaya banana smoothie
• sweet potatoes cubes

Yellow:
• yellow squash
• Lemon juice
• sliced yellow bell pepper
• yellow rice instead of white
• corn

Although I didn’t consume a rainbow, I felt like I had and I was full all day! Success.

Here’s the glorious set up:

You know it’s gonna be good when you end up having a photo shoot with your food :p

I also went to Good Will the other day to get some pots and while I was there I found these super cute plates (above) and this Japanese mug (below) for my new place. The plates and mug added up to less than $2! I love Good Will; I always find the cute stuff, muahaha.

Gah! It’s so cute.
& filled with black tea.
Holy caffeine.

I think it’s pretty self explanatory what I did with the filling and the cabbage “shell,” but just in case, here’s the order I put the filling in:
white rice first, kale, the big vegetables (broccoli, tomatoes, avocado,
zucchini) followed by the tiny vegetables (red onion, jalapeno) & herbs (cilantro).

The finished product:

Nom!

Filled with nourishment & gratitude ❤

Does anyone have a favorite filling for vegan “tacos?”

I’m always up for suggestions.

Spicy Lentil Soup + Sprouting Lentils

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lentil soup
Last nights dinner: spicy lentil soup

I love lentils. They are my new favorite food. I’ve even got some set aside to sprout!

Sprouting lentils is extremely easy & so good for you. I was intimidated for a while, but I did some research on sprouting and it’s actually very simple! All I did was put about ½ c of dry lentils in a strainer and I rinsed them with water from the faucet 3 different times yesterday. In between rinses I just set the strainer on the counter so that they stay moist, but not waterlogged.

It’s that easy.

And I already have little sprouts!!!

sprouted lentils
Back to the soup.

I enjoyed this soup so much I’ve decided to add it to the list of meal prep ideas for when school starts. I plan on doubling this recipe (5 servings) and storing each soup in its own individual mason jar. I could pack the lentil soup along with avocado slices, rice or some seed crackers. Or maybe some dosa!!!

Side note – I am going to learn how to make dosa  someday.

Side note II – lentils + rice = complete protein

Anyways, this spicy lentil soup was fairly easy to make and only took about 30 minutes!

lentil soup

Spicy Lentil Soup

Ingredients:

1 TBS Sunflower oil

½ purple onion – chopped

3 large garlic cloves – minced

1 TBS tomato paste

1 TBS curry powder

½ tsp red chili flakes

2 c vegetable broth

2 tomatoes – diced

1 ⅓ c dry green lentils

1 jalapeño – sliced

Handful of cilantro

Spinach or any other leafy green

2 Green onions – chopped

Directions:

1. Heat oil in pot

 

2. Sauté onion and garlic in oil

3. Add tomato paste, curry powder, and red pepper flakes & stir until everything is combined (like the picture below)

4. Add vegetable broth, tomatoes and lentils. Bring to a boil & let simmer on low heat for 30 minutes, until lentils are very tender

5. Remove from heat and add cilantro, green onion, jalapeño, and leafy greens

Enjoy 🙂
This recipe is adapted from Vegangela

Tofu – scrambled & sautéed 

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I’ve been feeling extremely groggy since I stopped eating meat, which I understand, but I didn’t realize until this week how much protein I’ve been missing. Along with going out on weekends, my body has truly been suffering! For example, I feel weaker and yoga has been more challenging in the physical sense. Another example, I have been taking naps! I never take naps. So this is a huge wake up call for me.. 

I need more protein! 

So I did some research on vegan protein sources:

Beans

Nuts 

Legumes

Greens

Soy 

I have always loved tofu so I remembered to pick some up on my next grocery haul. 

And I always make sure to have some canned beans around.

& I learned all about the many ways to prepare tofu! Exciting stuff ^^ 

For my first successful tofu cooking experience, I decided to make scrambled tofu with black beans and green onions, tomatoes, avocado, and jalapeños. 

 tofu  

It was fairly easy to make this! I was surprised and very happy with this meal 🙂 I used half of the tofu block for this serving.

Next time, I should add something orange and yellow like sweet potatoes and corn or bell pepper boats! And add some cilantro or fresh basil.

& maybe even a dessert bowl of blueberries and oranges.

& add a spicy chili sauce!

To make scrambled tofu:

1. Mash ½ tofu block with a fork in a bowl

2. Add seasoning to bowl and mix – sea salt, cumin, paprika, chili powder, garlic powder, oregano

The next day, I went all out and made some tasty sesame kale (like the kind from whole foods!) so I added some tomatoes, avocado, black beans, jalapeños, and tofu that I sautéed in the pan. 

 
I like you, Tofu. 
To make the tofu,

1. Chop up ¼ of the tofu block and put the pieces into a bowl. 

2. Add sea salt, paprika, chili powder, cayenne pepper, garlic powder, and liquid aminos. Stir the tofu.

3. Heat pan on medium with some oil (I used sunflower oil) 

4. Sauté tofu for 10 minutes or until it changes color on all sides.

5. Enjoy!
I’m so so pleased with how the tofu came out both times. Definitely will be adding these two recipes to my meal prep list for the school year.
Next I want to make miso soup with extra tofu, my mom always orders it. 

Also, I’d like to make crispy baked tofu!

Sesame Veggie Wraps 

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After I recently wrote about making cabbage wraps, I became inspired to make more wraps! 

This time using beautiful sesame leaves from Hmart. 

sesame veggie wraps   
I am forever grateful to my mother for introducing me to sesame leaves, yum! 

I’ve been craving Asian food a LOT lately, so I mixed together a little bowl of seasoning for the rice (rice vinegar, liquid aminos, red pepper flakes, paprika, cumin, garlic powder) then I sliced some cucumber, and got out my little container of diced onions, jalapeños, and cilantro that I’ve started to keep on hand. It saves a bunch of prep time! 

Unfortunately, I was unable to snap a picture of an actual wrap… Guess I enjoyed my meal too much 🙂

Not to worry though, I made wraps again the next day!

sesame veggie wraps 
This time, the only difference was the veggies to fill the wraps.

I used: steamed green beans, broccoli, carrots, and cabbage

 sesame veggie wraps 
I used the same seasoning for the rice as the day before. 

Also, I really like to put a little smudge of soybean paste (far left) on the completed wrap on the outside or hidden somewhere inside the wrap. It’s not very healthy as it contains a lot of salt but every now and then I tell myself it’s gonna be okay and indulge just a lil 😀

Cauliflower Pizza & Pesto

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Beautiful basil. 

Isn’t it interesting that the heart chakra resonates at the same frequency as the color green?

💚

I made this cauliflower pizza the other day, which was delicious with the pesto. 

  
I love cauliflower, it’s so versatile. 

I will definitely be making this again. 

Nom ^.^ 

 

Pesto

Ingredients:

2 c fresh basil

3 garlic cloves

¼ c extra virgin olive oil

Soaked almonds or Parmesan

Sea salt
Directions:

1. Blend everything and enjoy!


Cauliflower Pizza

Ingredients:

1 cauliflower

Mozzarella slices

Tomato slices

Basil

Spices – salt, pepper, garlic powder, dried basil

Directions
:

1. Steam cauliflower or cook however you prefer

2. Put in food processor and blend into chunks 

3. Wrap cauliflower in cheesecloth and wring out all of the water until you get a very dry mush

4. Grease a pan and form your crust 

5. Top your pizza and bake at 450 for 30 min 

Curry chickpea patties 

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Yum. Curry + chickpeas = taste explosion.
These are so easy to make.


  

Delicious, savory bites of curry chickpea “patties” + sautéed garlic spinach + chopped cilantro, purple onion, lemon. These took maybe 30 min total.


  
  Mmm!


  

Curry chickpea patties

Ingredients:

1 can of organic chickpeas
2 minced garlic cloves
3 TBS extra virgin olive oil
1/2 tsp cumin
1/2 tsp curry powder
1/2 tsp cayenne pepper
1 TBS flour
I TBS nutritional yeast

Directions:
1. Blend everything
2. Form patties and lightly coat with flour
3. Saute in olive oil for about 1 minute on each side in a skillet
4. Then bake at 350 until they look toasty

*this recipe is adapted from calm mind busy body.