Tag: vegetarian

Tofu Veggie Fried Rice

Tofu Veggie Fried Rice

Tofu Veggie Fried Rice Ingredients: 1 cup brown jasmine rice (uncooked) 1 1/2 tablespoons toasted sesame Oil (divided) 1 pound tofu (extra firm, drained and diced) Pink Himalayan salt & fresh ground black Pepper (to taste, divided) 2 cups broccoli, chopped 1 cup purple cabbage, 

Asian Quinoa & Edamame Salad

Asian Quinoa & Edamame Salad

Asian Quinoa & Edamame Salad Ingredients: 1/2 cup dry quinoa 1 cup frozen edamame 2 stalks green onion, thinly sliced 1 red bell pepper, thinly sliced 1 small Persian cucumber, sliced into half-moons (about 1 cup) 1 cup shredded purple cabbage 1 cup shredded carrots 

Roasted Vegetable & Lentil Salad

Roasted Vegetable & Lentil Salad

Roasted Vegetable & Lentil Salad
Serves 4

Ingredients:

1 medium sweet potato, diced into 1 inch cubes
1 red beet, peeled and diced into 1 inch cubes
1 small delicata squash, cut in half lengthwise, seeds scooped out and cut into 1/2 moons
4 cups Brussels sprouts, washed and halved
2 Tbsp avocado oil
Pink Himalayan Salt

1/4 cup tahini
1 Tbsp maple syrup
1/4 cup warm water
1/8 tsp cayenne Pepper (leave out if you don’t like spice)
1/8 tsp Pink Himalayan Salt

2 cups cooked lentils (I use the pre-cooked lentils from Trader Joe’s!)
8 cups baby spinach (chopped)
¼ cup pumpkin or sunflower seeds, toasted on stove for topping
Pink Himalayan Salt and fresh ground pepper, to taste

Directions:

1. Preheat the oven to 425ºF. Line a large baking sheet with parchment paper.
2. Combine the diced sweet potato, beets and Brussels in a bowl. Add avocado oil and season with salt. Toss well then spread across the baking sheet. Bake in the oven for 30 minutes or until both vegetables are cooked through and starting to brown.
3. While the vegetables roast, combine the tahini, maple syrup, water, cayenne pepper and salt in a jar. Seal with a lid and shake well to mix. Set aside.
4. Remove the roasted vegetables from the oven and place back in the mixing bowl. Add in the lentils. Mix well.
5. Divide spinach between bowls. Top with lentils and roasted vegetable mix. Drizzle with desired amount of dressing and top with toasted pumpkin seeds. Enjoy!

{Rachel’s Suggested Wine Pairings}

Sancerre from the Loire Valley in France
Gruner Veltliner from Austria
Picpoul from Languedoc, France
Riesling from Mosel or Rheingau, Germany

Falafel Tahini Mixed Greens Salad

Falafel Tahini Mixed Greens Salad

Falafel Tahini Mixed Greens Salad Serves 4 Ingredients: 2 2/3 cups green or brown lentils (cooked, drained and rinsed) * 1/3 cup tahini (divided) 1/2 cup cilantro (finely chopped) 1 teaspoon cumin 1 Tablespoon apple cider vinegar 1 teaspoon sea salt (divided) 1/4 cup unsweetened 

Wine Pairing Guide for Vegan and Vegetarian Food

Wine Pairing Guide for Vegan and Vegetarian Food

Wine and Food pairing can be difficult and daunting for some but I am here to tell you, it doesn’t have to be! Remember it’s all about what YOU like! Think of the food and the wine as complementing one another and bringing out the 

Rainbow Tempeh Bowl

Rainbow Tempeh Bowl

Rainbow Tempeh Bowl

Ingredients:

4 cups broccoli florets

1 teaspoon avocado oil

2 cups shredded carrots

1 red bell pepper, thinly sliced

2 scallions, chopped

1 tablespoon black sesame seeds (optional, for garnish)

1 block tempeh, cubbed

1 1/2 teaspoons toasted sesame oil

1/4 cup tamari

1 1/2 tablespoons freshly squeezed lime juice

Serve over brown rice, quinoa or cauliflower rice

Peanut Dressing Ingredients:

1 1/2 tablespoons toasted sesame oil

1/4 cup tamari

1 1/2 tablespoons freshly squeezed lime juice

1 tablespoon maple syrup

1/3 cup natural peanut butter

2-4 tablespoons water (add 1 time at a time until you reach desired consistency)

 

Directions:

1. Cook the brown rice, quinoa or cauliflower rice according to the directions on the package.

2. Preheat the oven to 400ºF and line a baking sheet with parchment paper. Add the broccoli and avocado oil and toss to combine. Bake for 15 to 20 minutes. Remove and set aside.

3. In a bowl, add the tempeh along with the sesame oil, tamari and lime juice. Let marinade soak in for at least 5-10 minutes. The longer time it marinades, the more flavor! Heat a non-stick pan over medium heat and add the tempeh. Cook for about 8 to 10 minutes, flipping halfway through. Remove and set aside.

4. In a blender or food processor make the peanut butter dressing by adding toasted sesame oil, tamari, the lime juice, maple syrup and peanut butter and blend until smooth and creamy.

5. Divide the rice/quinoa/cauliflower rice, broccoli, tempeh, carrots and bell pepper evenly between bowls. Drizzle the peanut sauce on top and sprinkle with sesame seeds and scallions, if using. Enjoy!

Notes:
Meat and seafood lovers can substitute either grilled chicken or shrimp for the tempeh! Both are delicious with this dish!

Cilantro-Lime Coleslaw

Cilantro-Lime Coleslaw

Cilantro-Lime Coleslaw Ingredients: Coleslaw: 2 cups shredded green cabbage 2 cups shredded purple cabbage 1 cup shredded carrots 1/2 cup chopped fresh cilantro 2-3 green onions, sliced   Dressing: 1/4 cup extra virgin olive oil 1 lime juiced 1 tablespoon honey (or maple syrup for 

Watermelon and Heirloom Tomato Salad

Watermelon and Heirloom Tomato Salad

Watermelon and Heirloom Tomato Salad Ingredients: 1 Tbsp. extra virgin olive oil 3 Tbsp. red wine vinegar 2 Tbsp. finely chopped basil (or mint, chives, or parsley) 1/4 tsp. sea salt (or pink Himalayan salt) 1/4 tsp. ground black pepper 1 cup arugula 1/2 medium 

Winter Superfoods Bowls

Winter Superfoods Bowls

Winter Superfoods Bowls

Ingredients:

2 medium beets, peeled, cut into 1-inch cubes

2 medium sweet potatoes, cut into 1-inch cubes

4 tsp. olive oil, divided use

½ tsp. ground cumin, divided use

Sea salt (or Himalayan salt) and ground black pepper, divided use

2 cups Brussels sprouts, cut in half lengthwise

½ medium avocado, cut into chunks

¼ cup water

2 Tbsp. fresh lime juice

1 Tbsp. rice vinegar

1 clove garlic, finely chopped

1 tsp. raw honey (or maple syrup)

2 cups cooked bulgur, warm

2 cups chopped kale

1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed

¼ cup sliced almonds, toasted

¼ cup sunflower seeds

 

Directions:

  1. Preheat oven to 425º F.
  2. Place beets and sweet potato on a large baking sheet. Drizzle with ½ tsp. oil. Season with ¼ tsp. cumin, salt and pepper (if desired).
  3. Bake for 10 to 15 minutes; stir.
  4. Add Brussels sprouts. Drizzle with ½ tsp. oil. Bake for 20 minutes, stirring halfway through, or until vegetables are tender-crisp.
  5. While vegetables are baking make dressing by placing avocado, water, lime juice, vinegar, remaining 3 tsp. oil, garlic, honey, remaining ¼ tsp. cumin, and salt in blender (or food processor); cover. Blend until smooth. Set aside.
  6. Evenly divide bulgur between four serving bowls. Evenly top with kale, chickpeas, roasted vegetables, dressing, almonds, and sunflower seeds; serve immediately.

 

Variations:

  • Spinach, Swiss chard, or collard greens can be substituted for kale.
  • Broccoli can be substituted for Brussels sprouts.
  • Legumes can be substituted for beets and sweet potatoes
Roasted Cauliflower Tacos

Roasted Cauliflower Tacos

Roasted Cauliflower Tacos   Ingredients: 2 heads cauliflower 2 tablespoons avocado or coconut oil 3 teaspoons cumin 2 teaspoons chili powder 2 teaspoons paprika 1 teaspoon pink Himalayan salt   For serving: 12-15 grain-free tortillas Lime wedges 1 jalapeno pepper, sliced 1 cup red cabbage,