Tag: Recipe

Delicious vegan recipe for you to share with your date or just treat yourself

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Tofu Tikka Masala prepared in the slow cooker

Tofu Tikka Masala is arguably one of the most loved vegan dishes there is! Check out this amazing option, the Slow Cooker Tofu Tikka Masala! 😍💚 Read bellow for ingredients and directions! 🌱

Tofu Tikka Masala

Tofu Tikka Masala Ingredients:

  • 1 (16 ounce) package extra firm Nasoya tofu, drained and ½ inch cubed
  • 3 cloves garlic, minced
  • 1 white onion, diced
  • 1 red bell pepper, cut into chunks
  • 2 medium carrots, sliced
  • 1 1/2 cups diced gold potatoes* (from about 2-3 medium gold potatoes)
  • 2 cups cauliflower florets
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can lite coconut milk (can also use full fat coconut milk)
  • ½ tablespoon pure maple syrup
  • ½ tablespoon freshly grated ginger
  • 1 tablespoon garam masala
  • 1 ½ teaspoons cumin
  • 1 teaspoon coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper, plus more if you like things a little spicier
  • ½ teaspoon saltfreshly ground black pepper
  • ¾ cup frozen peas
  • Fresh chopped cilantro, for garnishing

Tofu Tikka Masala Instructions:

1. In a large slower, add garlic, diced onion, sliced carrots, cauliflower florets, diced potatoes, tomato sauce, coconut milk, maple syrup, fresh ginger, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, salt and black pepper. Stir to combine. Add in tofu cubes, and give a gentle stir. Cook on high for 3-4 hours or low for 6-7 hours.

2. Before you are ready to serve, stir in the frozen peas and allow to cook
uncovered for 5-10 more minutes. Serve with as is with a side of naan bread, or with brown rice or quinoa. If you are not vegan, I suggest serving with yogurt! Garnish with cilantro before serving. Serves 4-6.

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There you have it! Delicious Tofu Tikka Masala.

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Tahini-Lemon Quinoa with Asparagus Ribbons

Check out this delicious Tahini-Lemon Quinoa with Asparagus Ribbons recipe! 💚 Thanks, Good House Keeping for sharing this amazing recipe idea. Read bellow for ingredients and directions.

Tahini-Lemon Quinoa

Ingredients:

  • 1 15-oz can chickpeas, rinsed
  • Zest and juice of 1 lemon
  • Kosher salt
  • Pepper 1 c. 
  • Quinoa 1/2 c. 
  • Tahini 1/4 c. 
  • Fresh lime juice1 tbsp. 
  • Agave 1 c. 
  • Packed fresh mint leaves 1 tbsp. 
  • Thick asparagus 1/4 c. 
  • Shelled pistachios, chopped

Instructions:

1. In bowl, combine chickpeas, lemon zest, lemon juice and pinch each salt and pepper. Let sit 20 minutes or refrigerate overnight, then drain.

2. Meanwhile, cook quinoa per package directions and season with pinch salt. 

3. In blender, puree tahini, lime juice, honey, mint, 1/2 cup water and 1/4 teaspoon salt until smooth, adding additional water if needed; set aside.

4. With vegetable peeler, shave asparagus into ribbons, peeling from woody end toward tip. In bowl, combine cooked quinoa, asparagus ribbons and marinated chickpeas. Sprinkle with pistachios and drizzle with tahini dressing.

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There you have it! Delicious Tahini-Lemon Quinoa with Asparagus Ribbons recipe.

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Vegan Thai Peanut Sweet Potato Buddha Bowl

Check out this amazing Vegan Thai Peanut Sweet Potato Buddha Bowl recipe! Special thanks to Whitney Bond for sharing the original recipe idea. Read bellow for ingredients and directions.

Vegan Thai Peanut Sweet Potato Buddha Bowl

Roast the Sweet Potatoes.

Toss small diced sweet potatoes with olive oil, minced garlic, fresh rosemary, cinnamon, salt and pepper. Spread in an even layer on a baking sheet. Place in a 425°F preheated oven for 15 to 20 minutes.

Prepare the quinoa.

While the sweet potatoes are roasting, prepare the quinoa, or grain of your choice, for the base of the bowl. Add 1/2 cup uncooked quinoa to a medium pot with 1 cup of water. Place on the stove over high heat and bring to a boil. Cover, reduce the heat to medium low and simmer for 15 minutes. Remove from the heat and set aside for 5 minutes. Remove the lid and fluff the quinoa with a fork. Set aside until you’re ready to prepare the bowls.

Prepare the Vegan Thai Peanut Sauce.

While the sweet potatoes are roasting and quinoa is cooking on the stove, prepare the peanut sauce. Add coconut milk, peanut butter, Thai red curry paste and apple cider vinegar to a blender or food processor. Add soy sauce, brown sugar and fresh squeezed lime juice. Blend until smooth and creamy.

Put the Buddha Bowl Recipe together.

Divide the cooked quinoa between two bowls. Top each bowl with half of the roasted sweet potatoes. Add shredded carrots, cilantro and chopped peanuts. Drizzle Thai peanut sauce over the bowls.

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There you have it! Delicious Vegan Thai Peanut Sweet Potato Buddha Bowl.

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