Hey lovelies!! I hope you guys have been doing great and staying healthy during this pandemic. I have been plant based for about 2 months and I have really enjoyed making my own meals playing around with some recipes. I hope you guys try some of these recipes and let me know how they turn out for you (:
————————————————————————————————————————-
Follow me on Instagram: https://www.instagram.com/simplycillaa/
————————————————————————————————————————-
Music Rights:
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
https://creativecommons.org/licenses/…
Music promoted by AUDIO TUNES ®
https://youtu.be/kl4p89tnFKw
————————————————————————————————————————-
RECIPES
Stovetop Broccoli Mac and Cheesy (from the book “100 best VEGAN recipes by Robin Robertson)
Ingredients:
12 oz elbow macaroni
4 cups small broccoli florets
3/4 cup nutritional yeast
1/3 cup all-purpose flower
2 cups plain unsweetened soy or almond milk
1 table spoon soy sauce
1 table spoon fresh lemon juice
salt and freshly ground black pepper
Steps
1.) bring large pot of salted water to a boil and cook the pasta stirring occasionally, until al dente. during the last 2 or 3 minutes of the cooking time, add the broccoli to the pasta and cook until it is almost tender.
2.) In a saucepan over medium heat, combine the nutritional yeast and flour and cook, stirring, for 2 to 3 minutes. slowly add the soy milk, stirring until smooth, add the soy sauce, lemon juice and salt and pepper to taste. continue stirring until smooth and thickened
3.) when the pasta and broccoli are cooked, drain and return to the pot. add the sauce and stir until well mixed. serve hot.
Buffalo Cauliflower (my favorite)
Ingredients:
1 head of cauliflower
3/4 cup flour
3/4 cup of milk alternative
1 teaspoon paprika
2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup buffalo/ hot sauce
2 tablespoons coconut oil/ vegetable oil
1 tablespoon honey
steps
1.) preheat oven to 450 degrees F
2.) break the head of cauliflower into florets about 1 1/2 inch wide.
3.) in a large mix bowl, add the flower, paprika, garlic power, salt, pepper, and milk, and stir until well combined
4.) add the cauliflower florets to the batter making sure each piece is evenly coated
5.) bake for 20 min flipping halfway
6.) in a small mixing bowl, combine the hot sauce, vegetable oil, and honey and stir until evenly combined
7.) brush the hot sauce mixture on cauliflower and bake for an additional 20 min
Chickpea Kale Salad
Ingredients:
kale
olive oil
tahini
dijon mustard
smoked paprika
salt
lemon
garlic powder
chickpeas
hemp seeds
nutritional yeast
steps
1.) tear kale into bitesize pieces, add a little bit of olive oil and salt, massage kale to break down for easier digestion
2.) add chickpeas to baking sheet, add bit of paprika, garlic powder, salt, and olive oil (you can use whatever seasonings you want) Bake chickpeas for 35 minutes, 350 degrees F
3.) for dressing: add tahini, lemon, dijon mustard, stir with water until you reach your desired consistency, add garlic powder
4.) Once chickpeas are done, add to the kale, pour some of the dressing, add hemp seeds and nutritional yeast
Chinese Takeout-Style Tofu And Broccoli
INGREDIENTS
14 ounces firm tofu
1½ teaspoons sesame oil, divided
1 teaspoon vegetable oil
3 cups broccoli florets
3 tablespoons vegetable broth
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon rice vinegar
1-2 tablespoons cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)
¼ cup soy sauce
2 tablespoons agave syrup
1½ teaspoons toasted sesame seeds
Optional:
Green Onion
Sesame seeds
steps:
1. Wrap tofu in two layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down, and microwave for 2-3 minutes, or until drained.
2. After microwaving, carefully unwrap tofu and slice into ½-1 inch cubes. Pat each cube dry.
3. In a large nonstick skillet, heat vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add cubes of tofu and cook on all sides until golden brown, approximately 2-4 minutes per side, then remove from pan and set aside.
4. Add broccoli to the hot pan and add vegetable broth. Cover with a lid and reduce heat to medium-low. Steam for 5 minutes.
5. Remove lid and turn heat back up to medium-high.
6. Add garlic, grated ginger, and ½ teaspoon sesame oil. Stir to soften.
7. Add in soy sauce, agave, sesame seeds, and cornstarch slurry. Stir until thickened to desired consistency.
8. Add tofu back into broccoli and sauce mixture.
9. Serve over white rice and garnish with green onion and sesame seeds.
Burger: Morningstar farms meatlovers patty
spaghetti: garden beef less ground
source
0 Comments