All posts filed under: Lunch

Mediterranean Bowl with Roasted Red Pepper Chutney

Oh, this bowl is HEAVENLY. Just close your eyes and imagine taking a bite into the cool cucumbers, tangy olives, smooth avocado, sweet cherry tomatoes, chewy couscous, herbed zucchini, crisp pita triangles, and roasted spicy opo squash. This bowl makes for an eclectic array of textures, flavors, and colors. But the most magical ingredient of them all is the incredibly flavorful and nutty, roasted red pepper chutney. It impeccably ties all the ingredients together to create the ultimate tastebud experience. You could even use the chutney as a spread on toast, or as a dip for savory crackers and veggies. Loaded with protein, healthy fats, complex carbs, and vitamins–could there be a more perfect way to eat a wholesome and delicious meal? This recipe makes enough for about 3 hearty bowls. I’ve broken up the ingredients and directions for each component of the bowl below. Feel free to add or substitute different types of salads or dips. Maybe try some pickled cabbage, labneh, dried fruit compote, or falafel? Mmmm. Mediterranean Bowl with Roasted Red Pepper Chutney: Roasted Red Pepper Chutney: Makes about 1.5 …

Asian Lettuce Wraps with Chili Peanut Sauce

Cool and crisp–lettuce wraps are a fantastic way to get your daily serving of veggies and more! These healthy wraps are high in protein and totally vegan. They are so simple to make and are perfect as a lunch or appetizer item. Ingredients you’ll need: Dice the following ingredients for the filling: 3/4 cup purple cabbage 1 medium red bell pepper 1 medium orange bell pepper 1/2 cup water chestnuts 1/2 cup bamboo shoots (optional) 1 bulb of fennel (sliced like in the picture above) 3/4 cup of baby corn 2-3 stems of celery handful of cilantro handful of pea sprouts or bean sprouts 1 block organic extra-firm tofu organic coconut oil Sambal Oelek Chili Paste low sodium soy sauce sesame oil rice vinegar juice of 1/2 lemon salt and pepper to taste chopped roasted peanuts (optional) For the Chili Peanut Sauce: 2 tablespoons Sambal Oelek Chili Paste (NOT the Garlic Chili Paste–make sure you read this correctly!) 2-3 tablespoons of creamy peanut butter 4 tablespoons low sodium soy sauce lemon juice to taste To …

3-step Vegan Thai Coconut Curry

Vegan Thai Coconut Curry Behold the mighty coconut. Full of vitality, nutrition, and sustainable practices, coconuts are incredibly versatile from providing nutrition, to fuel and shelter. As the main ingredient of this recipe, coconut milk provides a savory and creamy base for vegan curries (also check out this recipe) and for those who are lactose intolerant. It makes for a great substitute for not only milk, but heavy whipping cream in many soups or Indian curries. You can also try adding a splash into smoothies, oatmeal, or to hydrate chia seeds into a pudding. With just 3 easy steps, create this savory curry in no time! Makes 5 servings Ingredients: 2 cups chopped mixed bell peppers (about 1 medium size pepper of each color: red, yellow, orange, green) 2 cups broccoli 2 cup yellow corn firm tofu cubes (optional) 1 can coconut milk 2 green chili’s (Serrano or Thai) juice from half of lemon freshly ground sea salt and black pepper green chili paste, optional handful of chopped fresh cilantro coconut oil Directions: 1. Heat 1-2 …

Almond Crusted Tofu with Roasted Red Pepper Fusilli

Almond Crusted Tofu with Roasted Red Pepper Fusilli Almond Crusted Tofu: Ingredients for Almond Crusted Tofu: 1 block extra-firm tofu 1 cup raw almonds ½ tsp salt ground black pepper, to taste ½ tsp paprika 1 tsp Italian seasoning 2 tsp soy sauce 1 tsp lemon juice ½ cup water olive oil oat flour, for dusting 2 tbsp flax meal + 4 tbsp water, mixed To make the Almond Crusted Tofu: Drain and press tofu. Slice extra firm tofu into 1/2 inch slices and then in half to form triangular pieces. Marinade tofu slices in a shallow dish with soy sauce, lemon juice, and water for 1 hour. Use a food processor to grind 1 cup of raw almonds into tiny crumbly, pieces. Fold in spices, seasonings, salt and freshly ground black pepper. Remove marinated tofu and dab off any excess marinade with a paper towel. Quickly dust in flour, dip in a dish of flax-meal water mixture, and coat with almond+salt+pepper crumbs. The flax-meal water mixture will help adhere the almond crust. Add each …

Vegan Breakfast Burrito Bowl

Vegan Breakfast Burrito Bowl What does your morning look like? 5 am gym sessions aren’t for everyone, but there are still ways you can improve your morning healthy habits. Breakfast is the most important meal of the day as you refuel your body with the energy it missed overnight. We all love that large bowl of Cinnamon Toast Crunch, but truth is, sugary, processed cereals will not keep you filled for long. You’ll end up reaching for more than one serving or be hungry again within an hour. It is much healthier to start with something full of vitamins, protein, healthy fats, and fiber. Who says veggies aren’t for breakfast? With a recommended 3 cups/day, this recipe will give you a head start on your veggie count. The Vegan Breakfast Burrito bowl is a savory, filling, and high protein option for breakfast. This colorful breakfast will jumpstart your day with a boost of long-lasting energy from the right kind of fuel. Best of all, it is so easy to take on the go, without the “splish-sploshing” of …

Orange Tempeh with Sesame Squash and Roasted Peppers

Here is a vegan twist on orange flavored proteins. I was lucky to find the Whole Foods Market brand Tangerine Dressing which is 100% Jain! The trouble with dressings often is they are high in fat, calories, have egg or fish ingredients, or have onion/garlic powder. This one at Whole Foods is low sodium, oil-free, gluten-free and has no animal or root vegetable products. If you can’t find this, you may be able to substitute the flavor with a combination of its’ main ingredients (water, white balsamic vinegar, tangerine juice, white grape juice, sea salt, lemon juice, xanthan gum, and orange peel). Of course, feel free to modify the recipe for whatever veggies you have on hand. I feel this works best with crunchy veggies like peppers, squash, broccoli, or cabbage. Choose at least two type of vegetable with contrasting flavors, it will really help bring out the bowl. If you are looking for a higher caloric intake, fold in some wild rice or soba noodles. No tempeh? No worries, this could work well with …

Sunflower Soba with Chili Baked Tofu

Sunflower Soba with Chili Baked Tofu Gluten-free? Trying to cut out starchy-processed pasta noodles? Or are you just tired of the same old stir fry? Try using raw “sunflower soba” to replaces regular noodles in stir fry dishes. This dish is a quick fix, totally unique, and nutrient packed! This recipe makes 2-3 servings. 2 cups raw sunflower sprouts 1, 14-oz block extra-firm organic tofu 1 tbsp toasted sesame oil or coconut oil 2 tbsp low sodium soy sauce 1 tbsp rice or apple cider vinegar 4 tbsp water 1/2 tsp dried ginger 1/2 tsp Sambal Oelek ground fresh chili paste lemon juice black pepper sesame seeds (black or white) cilantro (optional) jain stir-fry veggies (optional) Drain and rinse the tofu, wrap in in a couple paper towels, and press the tofu by placing a plate and a large can on top of the block so that the extra liquid drains out (20-30 minutes). Preheat the oven to 350 degrees. Cut the tofu into 1-inch cubes. In a separate bowl, whisk together soy sauce, oil, vinegar, ginger, …