vegan recipes

Thai Rice Bowls

Buddha bowls are a super trendy thing now.  The name for this grain based bowls inspired by Buddhist monks and nuns, have been eating this way for over two thousand years.   I'm feeling grateful for this super healthy, balanced meal inspiration, which always offers a colorful balance of plants, additional fiber, healthy fats and protein!

 
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What You'll Need:

For the dressing:
3 Tbsp rice wine vinegar
1/4 c olive oil
2 1/2 Tbsp all natural peanut butter (no Jiff here guys, like for real)
1 Tbsp honey
3 Tbsp Tamari or soy sauce
squeeze Sriracha

1 block tofu, sliced lengthwise and pressed*
2 c cooked brown rice
1 sweet bell pepper, diced
2 c cabbage, thinly sliced (use purple cabbage to make this plate pop even more!)
1 c fresh cilantro, chopped
2 c lettuce greens, chopped


1/4 c peanuts


*Press tofu by layering on a plate: tea towel, tofu, tea towel, something heavy-ish. Allow it it sit on the counter for about 30 minutes, or even overnight in the refrigerator.


Whisk dressing ingredients in a small bowl.

Prepare and arrange ingredients in a large bowl or dinner plate.  Drizzle with dressing, sprinkle with peanuts, and DIVE IN!

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Serves 4.

Four Bean Salad

This dish comes together in minutes, and is a perfect balance of healthy fats, protein and fiber.  Our toddler loves it, too!   Courtesy of my sweet Aunt Sharlene. 

 
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4 cans beans, any variety, drained and rinsed (I usually do chickpea, black, kidney and green)
1 chopped purple onion or 1 large shallot
1 chopped sweet bell pepper (red, yellow or orange)

Dressing:


2/3 c balsamic vinegar

1/3 c olive oil
Healthy squeeze of honey


Serves 8.

Roasted Cauliflower and Tomatoes with Capers

Inspired by a beautiful head of cauliflower. Now even ugly heads of cauliflower inspire me to make this dish. 

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What you'll need:

1 head cauliflower, chopped
5 cloves garlic, whole and smashed
1 pint grape or cherry tomatoes
salt and pepper

juice of 1 lemon
1 tbsp. olive oil
1/4 c capers
1 tbsp. maple syrup
1 tsp Dijon mustard
crushed red pepper


Preheat oven to 400*

Spread chopped cauliflower and crushed garlic in a roasting pan. Drizzle with olive oil, salt and pepper. Pop into preheated oven for 20 minutes.

Meanwhile, mix all dressing ingredients in a small bowl. 

Add whole tomatoes to the roasting pan with cauliflower, and return to oven for an additional 10 minutes. 

Pour dressing over roasted veggies and stir to coat.  

Serve as a side to your favorite protein, over pasta, or alone in a big 'ol bowl!
 


Serves 2.