This bowl combines asian flavors with easily accessible ingredients to make a great meal. Zucchini spirals make for a great alternative if you do not have access to rice noodles. This recipe also goes great with rice noodles too. The peanut sauce is the perfect combination of sweet and salty from the honey, soy sauce, and peanut butter. If you love peanut butter, like me, this is the meal for you!
1 small zucchini
half a head of broccoli
1/2 large carrot
1/4 of a red bell pepper
small handful spinach
1/3 package of firm tofu
1 and 1/2 tbsp peanut butter
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp ginger
1/2 tbsp sesame oil
First bring water to a boil
Next spiralize the zucchini
You can also buy prepackaged spiraled zucchini if you do not own a spiralizer
Then cook the zucchini noodles in the boiling water for 5-7 minutes
Chop the bell pepper and carrots
Add all the vegetables into a pan with sesame oil and cook for 5 minutes
then added in the cubbed tofu and cook for an additional 5 minutes until the tofu in brown on the edges
Combine the peanut butter, soy sauce, honey, rice vinegar, and ginger to make the peanut sauce
Add the sauce into the tofu vegetable stir fry and after combined add to the drained noodles
This dish is vegan, veggie packed, and full of flavor! Lasagna was a staple in my household growing up and recently I have been trying to create family favorite recipes using more plant based ingredients. The almonds used in the non-dairy ricotta sauce create such a great consistency and the nutritional yeast adds a cheesy flavor. I used eggplant for my “lasagna” sheets.
small handful of kale
2/3 cup marinara sauce
3 tbsp oat milk
1 tbsp nutritional yeast
3 tbsp almonds (soaked for 2 hours to soften)
1 tsp dried oregano
1 tsp garlic powder
I first sautéed the kale, zucchini, mushrooms, and tomatoes in olive oil
Then I made the almond ricotta by blending together in a food processor the soaked almonds, spices, oat milk, and nutritional yeast
I cut the eggplant into 6 circular slices, cut the slices from the middle part of the eggplant so they are larger and similar in size and width. Aim for the width to be about 1/4-1/2 inch
I placed 3 slices of eggplant on the bottom of the dish then topped with half the marinara and almond ricotta and all of the vegetables
I topped that with 3 more slices and placed the second half of the marinara and almond ricotta on top
This pasta is perfect fall! The oat milk in the sauce makes for a deliciously creamy texture and the curry powder adds a little spice to the dish. This dish is both vegan and dairy free! Nutritional yeast adds a cheesy taste to the dish as well. If you are not the biggest pumpkin fan do not worry, with so many fun flavors in this sauce it accentuates the pumpkin flavor but makes it so the pumpkin does not dominate each bite. This recipe is for a single serving!
Small handful of kale
8 medium sized Brussel sprout heads
1/3 cup of oat milk
1/4 cup pumkin puree
1 and 1/2 tbsp nutrition yeast
1 tsp curry powder
1 tsp garlic powder
3/4 cup dry pasta
Steam the kale and Brussel sprouts in their own pan
Cook 3/4 cup of pasta according to package
Blend together the oat milk, pumpkin puree, nutritional yeast, curry powder, and garlic powder together
Combine the pasta with sauce and add in the steam vegetables
This is both a healthy and delicious loaf of pumpkin bread: perfect for fall! It is great alone, topped with peanut butter, or thrown into a yogurt bowl. The chocolate chips add a great burst of flavor and the pecan toppings add a nice crunch.
1 and 2/3 cup of all purpose flour
2 tbsp chia seeds
5 tbsp water
1/4 cup maple syrup
2 tbsp honey
1/3 cup unsweetened apple sauce
pumkin spice and cinnamon
1/4 cup unsweetened chocolate chips
1/4 cup pecans for topping
Mix 2 tbsp of chia seeds with the 5 tbsp of water. Leave them sitting for 20 minutes, until all the water is absorbed by the chia seeds.
Then add in all the wet ingredients in, and mix until combined: chia mixture, maple syrup, honey, unsweetened applesauce.
Then add the wet ingredients in with 1 and 2/3 cup of all purpose flour.
Add the 1 tbsp of pumpkin spice, 1 tsp of cinnamon, and 1 tsp of baking powder.
Finally fold in 1/4 cup of unsweetened chocolate chips.
Add the mixture into a lined 9*5 pan and the pecans on top.