Savory Breakfast Tofu Scramble

 

• 1 - 14 oz. block firm tofu
• 1 medium zucchini, chopped
• 1 medium bell pepper, chopped
• 6-7 green onions, white & light green parts only, chopped
• 2 tbsp. diced green chiles
• 1/4 tsp. ground turmeric
• 1/4 tsp. paprika
• 1/2 tsp. crushed red chili flakes
• 1/2 tsp. kala namak (aka Indian black salt)
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 2 tbsp. nutritional yeast

Chop the veggies!  Combine the turmeric, paprika, chili flakes, black salt, garlic & onion powder in a small bowl. 

Use your hands to squeeze the water out of the tofu, crumbling it into a bowl.

Saute the zucchini, bell pepper, green onions and diced green chiles, until softened.  

Stir in the tofu, seasonings and nutritional yeast.

Saute until cooked through, stirring occasionally.  

Divide into 4 servings and enjoy!

Tex Mex Quinoa Casserole

• 1 1/2 tsp. avocado oil
• 1 cup chopped red onion
• 2 cups chopped bell pepper (I used green & yellow peppers)
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 2 bay leaves
• 3/4 cup dry quinoa, rinsed & drained
• 1/4 cup dried lentils
• 1 - 15 oz. can black beans, rinsed & drained
• 2 tsp. chili powder
• 1/2 tsp. crushed red pepper flakes
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 tsp. dried oregano
• 2 tsp. Cholula hot sauce
• 1 - 14.5 oz. can petite diced tomatoes with basil, garlic & oregano
• 1 3/4 cups reduced sodium vegetable broth
• 1/2 cup vegan cheddar cheese
• 1 tbsp. diced green chiles
• 1 tbsp. chopped green onions

Preheat oven to 400F.

Brush a 9x11 baking dish with 1 tsp. avocado oil.  Add the onion, bell peppers, cumin, bay leaves and salt.  Stir to mix well then drizzle with 1/2 tsp. avocado oil.  

Pop it into the oven for 15 minutes, until veggies are starting to get golden.

Remove the dish from the oven and add the quinoa, lentils, beans, spices, hot sauce, tomatoes and broth.  

   

Mix really well and cover dish with foil.  Pop it into the oven for 30 minutes.

Remove foil and mix everything well.  Put the foil back on and continue to bake for another 10 minutes.

Once quinoa is fluffed and cooked through, remove the dish from the oven, remove the foil, remove the bay leaves and top with the cheese, green chiles and green onions.  Return the foil to the dish and pop it back into the oven for 5 minutes.  Uncover, and finish it off under the broiler until the cheese melts, 2-3 minutes.  

Enjoy!  Serves 4. 

Delicious Plant Based Taco Chili Soup 🌱 🌮 🍲

 

• 1 link spicy Impossible sausage, casing removed
• 1 red onion, chopped
• 1 jalapeno pepper, minced
• 1 tbsp. chopped garlic
• 2 colorful bell peppers, chopped (I used one red & one orange)
• 2 tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. paprika
• 1 tsp. coriander
• 1/2 tsp. dried oregano
• 1 - 10oz. can Rotel tomatoes
• 1 - 7 oz. can chopped green chiles
• 1 - 15 oz. can corn, drained
• 1 - 15 oz. can black beans, rinsed & drained
• 1 - 15 oz. can pinto beans, rinsed & drained
• 4 cups reduced sodium vegetable broth
• 1 - 13.7 oz. package Gardein ground beefless

Heat a large pot over medium heat.  Generously spray with avocado oil spray, add the sausage link.  Use a wooden spoon to break it up, cooking for about 2 minutes, until browned.

Add the chopped onion, jalapeno and garlic to the pot and continue cooking until onions are translucent, 3-5 minutes.

Add the chopped bell peppers and continue to cook until softened, 4-5 minutes.

Reduce heat and add the Rotel tomatoes, green chiles, corn and beans to the pot.  Stir to combine.  Add the chili powder, cumin, paprika, coriander and oregano and pour the broth over the top.  Stir to mix well.  

Raise the heat to bring the soup to a simmer and add the Gardein beefless to the pot.  Allow it to simmer for 15-20 minutes, stirring occasionally, reducing heat, as needed to keep it at a simmer.

Enjoy with toppings such as vegan sour cream, vegan cheese and avocado chunks.  YUMMY!

The BEST fish marinade!!

• 1 tbsp. miso paste
• 2 tbsp. Hawaiian chili pepper water
• 1 tbsp. avocado oil
• 1 tbsp. chopped garlic
• 1 tbsp. ginger squeeze
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. paprika
• 1/2 tsp. crushed red pepper flakes

Put all ingredients in a small food processor and pulse until well blended.

Use a silicone spatula to evenly coat all sides of the fish filets with the marinade.

Move to the fridge for 1-3 hours.  Heat grill to 400F.  Grill the fish to your liking.  

This was fresh Hawaiian Swordfish that we cooked for 4.5 minutes, flipped and cooked an additional 2 minutes.  It was PERFECT!

Enjoy with your favorite sides!  We shared a grilled artichoke with steamed & sautéed asparagus.

DELISH!!!

NYE Celebration Dinner - King Crab Legs, Onion Soup Air Fryer Baby Potatoes & Garlic Butter Green Beans

Steamed King Crab Legs

• 2 1/2 lbs. wild caught Red King Crab legs, already cooked
• Plant based butter, for serving (or regular butter)

Preheat oven to 350F.

Put about 1/8 inch of hot water into a 9x13 glass baking dish.  Leg the crab legs in the water and cover the dish with foil.

Pop in the oven and cook for 8-10 minutes, until the crab is warmed through.

Onion Soup Air Fryer Baby Potatoes

• 1 pound baby potatoes
• 1 packet Lipton onion soup mix
• 1/3 cup avocado oil

Steam the potatoes until soft when pricked with a fork.

Move the potatoes to a bowl and add the soup mix and oil.  Stir to combine.

Preheat Air Fryer to 400F.  

Add the seasoned potatoes to the air fryer basket and cook for 5 minutes.  Stir the potatoes and continue to cook for 5 more minutes, until they are crisped to your liking.

Garlic Butter Green Beans

• 1 lb. green beans, trimmed
• 3 tbsp. plant based butter (or regular butter)
• 4 large cloves of garlic, minced
• salt & freshly ground black pepper
• a dash of red pepper flakes
• Grated plant based parmesan cheese (about 1/4 cup), optional

Steam the green beans until they are crisp tender.  Drain and set aside.Add the butter to a saute pan over medium heat and melt.  Add the minced garlic and cook until the garlic is fragrant, 1-2 minutes.  

Turn the heat to low, add the green beans to the pan and toss them in the garlic butter.  

Sprinkle with a dash of red pepper flakes and the grated parmesan. Stir to combine. Enjoy!

HAPPY NEW YEAR!!!!  Yum!!

Holiday Treats for our Ohana 🌺 🌱 🧑🏼‍🎄 🍪 🎄 (Plant Based & Delicious!)

 Super Easy Vegan Cowboy Cookies 🍪

Dry Ingredients:

• 1 cup all purpose flour
• 1 tsp. ground cinnamon
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/4 cup powdered sugar
• 1/2 cup packed light brown sugar
• 3/4 cup old fashioned oats
• 1/2 cup shredded coconut flakes
• 1/3 cup chopped pecans
• 3/4 cup vegan semi sweet chocolate chips

Wet Ingredients:

• 1/3 cup applesauce
• 1/3 cup avocado oil
• 1 tsp. vanilla 

Using the whisk attachment on a stand mixer, mix together all of the dry ingredients.  Add the wet ingredients and mix well.

Move the cookie dough to the fridge for one hour.  

Heat oven to 350F. Line a baking sheet with parchment paper. Use a small scoop to drop round balls onto the parchments lined sheet.  Use the back of a fork to slightly flatten the balls.

Bake for 11-13 minutes.  Let them sit on the hot pan for 10 minutes before transferring to a wire rack to cool.  Enjoy! 

Vegan Peanut Butter Cup Bark 🍫

• 1 1/2 cups vegan semi sweet chocolate chips
• 1/2 cups vegan peanut butter chips
• 2 tbsp. creamy peanut butter
• 1/3 cup chopped roasted cashews

In a glass bowl, melt the chocolate in the microwave for 30 seconds.  Stir and heat again for 20-30 more seconds.  Stir until smooth without any chips.

Spread the chocolate in a thin layer over parchment paper on a flat baking sheet.

In a separate bowl, melt the peanut butter chips & peanut butter for 20 seconds.  Stir and heat again for 15-20 more seconds.  Stir until smooth and creamy.  

Pour over the layer of chocolate and use a toothpick to meld the two together.  Top with the chopped cashews and pop it into the fridge to set 30-60 minutes.

Break the bark apart into small pieces and put back into the fridge until ready to enjoy!

Vegan Chocolate Peanut Clusters 🥜

• 1 - 16 oz. container cocktail peanuts
• 2 - 10 oz. bags vegan semi sweet chocolate chips
• Himalayan pink salt

Line baking sheets with parchment paper.  Melt the chocolate in the microwave in 30 second increments.  Add the peanuts and stir to combine.

Drop spoonfuls of the peanut chocolate mixture onto the lined baking sheets. 

Grind some pink salt on a small plate and use your hands to lightly sprinkle on top of each cluster.  

Move to the fridge to set. Enjoy!