Vegan Recipe

Peanut Butter and Jelly Breakfast Smoothie

I've been on a peanut butter kick recently, and by recently I mean the past couple of years. More specifically, I've really been craving PB&J.

I needed to make a quick breakfast before heading out the door this morning, so I decided to try and fill that PB&J void with a breakfast smoothie.

Here's what you'll need:

-1/2 cup unsweetened almond milk
-3 tbsp creamy peanut butter
-1/2 cup mixed berries (I used blueberries and blackberries)
-1/2 cup ice
-1/2 cup fresh spinach
-1 banana

Instructions:

1) Add all ingredients to a blender and mix thoroughly. I tend to put the ice and almond milk towards the bottom to avoid the blender getting stuck.
2) Pour the smoothie into a glass, and enjoy!

Let me know what you think, and feel free to subscribe to e-mail updates below!

Vegan Cauliflower Fried Rice

I am a huge fan of Chinese food. I've been eating it since I was little. It's basically a comfort food for me. I am also a huge fan of carbs. I was talking to my sister about how much we love carbs, and we decided it's our mom's fault. She must've been eating bread and pasta nonstop when she was pregnant with us both. The three of us just can't get enough.

Rice is especially a big one for me. I'd probably be happy eating fried rice every single day. Unfortunately, I don't get to eat fried rice every single day. I actually rarely eat it because it isn't the healthiest.

That's not to say that I have anything against eating carbs. I'm not anti or low carb necessarily, but I am pro vegetable and about balance. I don't like to eat just rice or just pasta as an entire meal, but I wanted some fried rice. I had recently heard about using cauliflower as a rice replacement,  so I decided I wanted to try it out to kick this fried rice craving.

Here's what you'll need:

-1 head of cauliflower
-2 cups of frozen mixed vegetables (My bag had peas, carrots, corn, and green beans - I'd suggest at least peas and carrots)
-1 clove garlic
-3 tbsp sesame oil
-1/2 of a yellow onion, chopped
-1/4 cup Braggs liquid aminos
-1 tbsp sriracha (optional)

Instructions:

1) Add 1/2 of the cauliflower florets into a food processor and pulse for about 10 seconds, until the cauliflower is chopped and has a rice-like texture. You don't want to over pulse it, or it will lose that texture.
2) Repeat with the other half of the cauliflower.
3) In a pan, heat up the sesame oil.
4) Add in the frozen veggies, garlic, and onion. Let them cook for about 3-5 minutes so that the vegetables are heated.
5) Add in the cauliflower, liquid aminos, and sriracha. Mix it all together and let the mixture cook for about 5 minutes until the cauliflower is all heated up.
6) Serve and enjoy!

I hope you enjoy this as much as we did! My mom said she gives it a 7 out of 5, so I might say it's pretty good. Let me know what you think in the comments below, and don't forget to subscribe!

Sesame Sriracha Tofu Kabobs

Sunday nights have basically become a vegan recipe night in my house. Most of my family is vegan or vegetarian, and Sundays tend to be the night that we can all get together and have a family meal. Instead of resorting to takeout all of the time, I've started using them as my recipe testers (and so far they haven't minded one bit). 

With it being summer, I've been on a grill kick, specifically kabobs. I've made veggie kabobs plenty of times, but I decided to try something little different and add tofu to the mix. I decided to go with an Asian-inspired, spicy sriracha marinade. I hope you enjoy!

Here's what you'll need:

For the kabobs:
-1 package (12 oz) of extra firm tofu, pressed and cut into squares about 1 1/2" by 1/2" (1 package makes about 16 pieces)
-1 zucchini (green), sliced about 1/2" thick
-1 summer squash (yellow), sliced about 1/2" thick
-1 package of small (baby bella) mushrooms
-1 package of grape tomatoes (will only use about half)
-1 yellow onion cut into quarters
-Kabob sticks (soak in water before assembling to prevent burning)

For the marinade:
-2 cloves of garlic, chopped
-1/4 cup olive oil
-1 tbsp natural deli mustard
-1/4 cup fresh lime juice
-1/8 cup Bragg's liquid aminos
-3 tbsp sriracha
-1/2 tsp sesame seeds

Instructions:

1) Whisk together all of the marinade ingredients in a large bowl. Add in the tofu (make sure it all gets completely covered) and let marinade for at least 1 hour.
2) Assemble kabobs as you desire. I put one piece of each vegetable and two pieces of tofu per kabob sometimes doubling up on onions or mushrooms.
3) Grill the kabobs for about 4 minutes on each side (8 minutes total).
4) Serve and enjoy!

We decided to add a side, a pasta salad with arugula, strawberries, and a raspberry walnut dressing. Feel free to add any sides you'd like. Let me know what you think, and don't forget to subscribe to e-mail updates below!

Zucchini Noodle Vegan Pad Thai

Something you probably didn't know about me is that my entire immediate family (except for myself) is a combination of vegetarians and vegans. My mom became vegetarian over a decade ago and switched to veganism within the past 4 or so years. My sister and brother-in-law have also gone between vegetarian and vegan over the past several years. Needless to say I've been surrounded by and had my fair share of vegan meals, and let me tell you, they can be pretty damn good. 

Another fun fact about my family is that we love Thai food, specifically Pad Thai. So what would be better than a vegan Pad Thai? How about a healthy vegan Pad Thai made with zucchini noodles.

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Here's what you'll need:

For the sauce:
-2 tbsp rice wine vinegar
-6 tbsp Braggs liquid aminos
-juice of one lime
-1/2 cup of creamy peanut butter
-1/2 cup water
-2 tbsp maple syrup
-2 tbsp hoisin 
-2 tbsp chili garlic sauce

For the Pad Thai:
-3-4 large zucchinis spiralized (I actually used 5, but they were small)
-1 sliced bell pepper
-1 cup shredded carrots
-8 oz of bean sprouts
-2-3 chopped green onions
-12 oz firm tofu
-1 tbsp coconut oil
-2 tbsp sesame oil
-1 clove garlic
-1/2 cup roasted peanuts
-chopped cilantro to top (about 2 tbsp or as much as you'd like)

Instructions:

1) Cut the tofu into cubes (a little less than 1"), heat up the coconut oil in a pan, and add the tofu. Cook until slightly browned on all sides (~10 minutes).
2) Heat up the sesame oil in a different pan. Add the garlic and let cook for about a minute before adding the zucchini noodles. Let them cook for about 3-5 minutes on their own (tossing every couple of minutes to evenly cook).
3) Add in the red pepper, green onions, and roasted peanuts. Cook for another 2 minutes.
4) In the meantime make your sauce. Add all of the ingredients into a blender and blend for 30 seconds to a minute.
5) Add the carrots and bean sprouts to the Pad Thai pan. Cook for an additional minute. 
6) Add in the cooked tofu and blended sauce, remove from heat, and put into a serving dish.
7) Top with chopped cilantro and enjoy!

My family gave it two thumbs up, but let me know what you think!