Mexican red rice is my childhood COMFORT food. What’s yours ? Let me know below and I’ll try to Veganize it;)
Tag a friend and GET THE RECIPE BELLOW!
Serves 4
1 cup Jasmine rice or any long grain white rice
1 package @noevilfoods chicken (cleanest plant based meat)
2 garlic cloves, finely minced
1/2 yellow onion, finely diced
8 ounces tomato sauce
2 cups water
1 tbsp better then bouillon (I used “not chicken” flavor)
1 cup peas
1 cup carrots, chopped
Toppings ; avocado, limes & cilantro! (All a must)
Method:
1. Shred the vegan chicken with your hands or using two forks.
2. In a large saucepan over medium heat, add the rice and CONTINUALLY stir until the rice turns a light brown.
3. Add the garlic, onion, and salt. Stir the rice until it turns golden.
4. Add the tomato sauce, bouillon and water. Increase the heat to medium-high.
5. Cover and simmer for 20-25 minutes, until the rice is cooked and has absorbed the liquid.
6. Mix in the shredded vegan chicken, peas, and carrots.
7. Remove the rice from the heat and fluff with fork. Top with avocado, lime juice and cilantro. Enjoy! #mexicanfood #mexico #arrozconpollo #vegan #veganism #rice
ONE POT YELLOW CURRY!
The only curry recipe you will ever need ✨
Tag a friend and grab recipe!
ONE POT CURRY
1 yellow onion
2 garlic cloves, minced
1 tbsp fresh ginger, grated
2 (13 ounce) cans of light coconut milk
48 ounces low sodium vegetable broth
2 tbsp yellow curry paste (here is the one I use, I purchase it from sprouts)
2 tbsp soy sauce or Tamari
2 tbsp maple syrup or cane sugar
1/2 tbsp turmeric powder
1/2 kabocha squash, cubed
10 ounces super firm tofu, cubed (I used high protein tofu)
1 cup broccoli florets
1 cup bell peppers, chopped
1 cup carrots, chopped
1 cup eggplant, chopped
Optional:
Brown or white rice to serve
Avocado
Cilantro
INSTRUCTIONS
Heat a large pot on medium to high heat. Chop onion really small then add to the pot and cook till it’s softened and fragrant, cook for about 5 minutes.
Add the minced garlic and grated ginger and let them cook for about 3 minutes.
Whisk in the broth, coconut milk, soy sauce, turmeric powder, curry paste and maple syrup, Whisk all together, then add the kabocha squash, and cubed tofu. Simmer for 10 minutes.
After the 10 minutes, add broccoli, mushrooms, eggplant and carrots. Simmer for an additional 10- 12 minutes or until all the vegetables are cooked. You can adjust seasoning by adding more soy sauce or curry paste if desired.
After the soup is ready, add your noodles of choice. I used brown rice pho noodles. The package directions said the noodles only needed 1 minute to cook. So I just added them in and brought the soup to a boil for 1 minute. Then removed from heat. (make sure to follow the directions on your noodles package.)
Once ready to serve, pour into a deep bowl and finish it off with a sprig of cilantro and a squeeze of lime juice and enjoy! #curry #food #foodie #vegan #veg #vegetarian
MATCHA ROLLS 🤭
Tag a matcha lover & grab recipe!
Ingredients:
3/4 cup unsweetened almond milk
1 packet instant (or rapid-rise) yeast
4 tbsp vegan butter *divided*
2 1/4 cups unbleached all-purpose flour
pinch of salt
1 tbsp Aiya matcha
4 tbsp cane sugar *divided*
1 cups organic powdered sugar
1-2 tablespoons unsweetened almond milk
1/2 tbsp vanilla extract
INSTRUCTIONS
1. In a large bowl place the almond milk and 2 Tbsp vegan butter, place in the microwave and heat for 30 seconds or until warm and vegan butter melted, Remove from heat and let cool to be warm (not hot!).Transfer mixture to a large mixing bowl and sprinkle on yeast but do not stir. Let mixture sit for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
2. Next add in flour 1/2 cup at a time, stirring as you go. You can then use your hands as it will get difficult to stir because it will become thick! Transfer the dough to a floured surface and kneed for 30 seconds to a minute. Add your dough ball back into your mixing bowl and cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size!
4. In a small bowl combine 3 tbsp cane and 1 tbsp matcha and mix until well combined.
5. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 2 Tbsp melted vegan butter. Then sprinkle over your sugar and matcha mixture,
6.Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8-inch square or comparable sized round pan (you should have about 8 rolls). Brush with remaining 1 Tbsp vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise for 15 minutes & preheat oven to 350 degrees F.
7. Once the oven is hot, bake rolls for 25 minutes or until slightly golden brown. Meanwhile make your glaze by combining the powdered sugar, vanilla extract and almond milk, whisking together and setting aside until ready to us. If glaze is too thick add 1/2-1 tbsp almond milk & if too thin add a little more powdered sugar.
8. Once rolls are baked, Let cool for 5 minutes, drizzle over glaze and then serve!
TOFU DONE RIGHT!
Spicy sriracha TOFU. Don’t think you like tofu? My tip is to try “high protein tofu”! Contains less water so it’s ACTUALLY firm! Add your favorite marinade or follow the recipe below! Tag a friend and make this for dinner tonight ✨
Sriracha marinade:
2 tbsp sriracha
2 tbsp tamarin or soy sauce
1 tbsp sesame oil
1 tbsp maple syrup
2 tbsp sesame seeds
#tofu #vegan #rice #veg #asian #food
12:20 PM
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