Vegan Soba Noodle Salad

Vegan soba noodle salad with ginger-sesame dressing!

Add-ons:

• Arugula, mixed greens, or cooked greens (e.g., bok choy)
• Corn
• Edamame
• Fried tofu
• Carrots (shredded)
• Cucumber 

Ginger Sesame Dressing Recipe

Ingredients

• 3 tablespoons smooth tahini
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon tamari
• 1 heaping teaspoon grated ginger
• 1 teaspoon maple syrup or honey
• 1 to 3 tablespoons water, more if needed

Instructions

1. In a small bowl, whisk together the tahini, sesame oil, vinegar, tamari, ginger, maple syrup, and 1 tablespoon water until smooth.
2. If the dressing is too thick, add an additional 1 to 2 tablespoons water until it’s a drizzleable consistency.

Tofu Scramble (Vegan Scrambled Eggs Alternative)

The Best Tofu Scramble

https://rainbowplantlife.com/eggy-tofu-scramble/
This tofu scramble tastes uncannily similar to scrambled eggs - rich, creamy, and flavor-packed, and the perfect recipe to try if you're tired of dry, bland tofu scrambles. Best of all, it’s quick and easy and uses just one pan, so there’s minimal cleanup.

4.99 from 127 votes

PREP TIME15 mins

COOK TIME10 mins

TOTAL TIME25 mins

COURSEBreakfast

CUISINEAmerican

SERVINGS3 to 4

INGREDIENTS

  

• 1 14- or 16-ounce (400/454g) block of firm tofu
• 1/4 teaspoon ground turmeric
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• ½ teaspoon chipotle chile flakes (crushed chipotle chilies)
• ½ teaspoon kala namak (AKA Indian black salt), plus more to finish
• Freshly cracked black pepper to taste
• 1 generous tablespoon tahini
• 2 tablespoons nutritional yeast
• ½ cup (120 mL) plant-based milk of choice, such as oat, cashew, or almond
• 1 tablespoon olive oil or cooking oil of choice
• Sea salt or kosher salt to taste

INSTRUCTIONS

 

• Drain the tofu. Line a cutting board with a few layers of paper towels or a clean dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
• Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
• Crumble the pressed tofu with your hands into chunks, not too big or too small.
• Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
• Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency. If you prefer your scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds (I prefer slightly drier for a breakfast burrito).
• Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.

Cauliflower Tots (no breadcrumbs)

Cauliflower Tots

Low carb cauliflower tots made with six simple ingredients to keep them grain and gluten free! You'll love this easy cauliflower tots recipe for a healthy and delicious side dish or snack. A fun twist on classic tater tots that even kids will enjoy!

Course Appetizer, Gluten Free, Grain Free, Low Carb, Side Dish, Snack, Vegetarian

Cuisine American

Keyword cauliflower tots, gluten free cauliflower tots, grain free cauliflower tots, low carb cauliflower tots

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 6 servings

Calories 95 kcal

Author Monique Volz of AmbitiousKitchen.com

Ingredients

• 4 cups cauliflower florets (from 1 head of cauliflower)
• 1 large egg (use flax egg to make it vegan)
• 1/2 onion, grated
• 1/4 cup shredded parmesan (use vegan cheese alternative)
• 1/4 cup shredded cheddar (use vegan cheese alternative)
• 1/4 cup blanched almond flour
• Sea salt and freshly ground black pepper
• Avocado oil cooking spray
• Ketchup, for serving (optional)

Instructions

1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

2. Bring an inch of water to a boil in a medium saucepan. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam the florets for 5 minutes, until they’re easily pierced with a fork.

3. Working in batches, place the steamed florets in the food processor and process for 10 seconds until they are completely chopped into a meal. Transfer each batch of meal to a clean, thin dish towel or piece of cheesecloth. Continue to process the remaining florets. Once all the cauliflower meal is cool enough to handle, gather the corners of the towel and, working over the sink, squeeze out as much liquid as you can. Transfer the squeezed meal to a large bowl.
4. Add the egg, grated onion, parmesan and cheddar cheeses, almond flour, and salt and pepper to taste to the bowl with the cauliflower. Use a rubber spatula to mix everything together. Allow the mixture to rest for 5 minutes so it can come together.
5. Spray the prepared baking sheet generously with cooking spray. Use your hands to form 34 small “tater” tots, about 1 inch long by ½ inch wide, placing them on a baking sheet about 1 inch apart. All the tots should fit on one pan, though you can work in batches if needed. Spray the tots generously with cooking spray.
6. Bake for about 20 minutes, until golden brown. Flip the tots and continue to cook for another 10 minutes, until they are browned all over.
7. While the tots are hot, sprinkle with additional salt and serve with ketchup, if desired.

8. Any leftover tots can be stored in an airtight container in the fridge for 10 days. To reheat, place the tots on a baking sheet and broil them on high for a couple of minutes until heated through and crispy on the outside.

Recipe Notes

If you want to use frozen cauliflower, I think about 1 bag of steamed cauliflower or cauliflower rice would do the trick, but I haven't tested to be sure.

Recipe from Cauliflower Power cookbook.

Nutrition Facts

Cauliflower Tots

Amount Per Serving (6 cauliflower tots)

Calories 95Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2.1g13%

Carbohydrates 5.5g2%

Fiber 2.3g10%

Sugar 1.9g2%

Protein 6.3g13%

* Percent Daily Values are based on a 2000 calorie diet.

5-Ingredient Baked Cauliflower or Broccoli Tots

Healthy Banana Muffins (Vegan, Gluten Free)

The best healthy banana muffins made with no eggs or dairy! Moist, fluffy, and with a tender crumb, these vegan and gluten free banana muffins need just ONE bowl!

CourseDessert

CuisineAmerican

Prep Time5 minutes

Cook Time20 minutes

Total Time25 minutes

Servings12 Muffins

Calories150kcal

AuthorArman

Equipment

• Food Processor
• High speed blender
• Mixing bowl

Ingredients

• 3 large bananas
• 1/2 cup sugar of choice brown, white, coconut, monk fruit
• 1 large egg OR egg substitute flax egg, chia egg etc * See notes
• 1/3 cup vegan butter can use butter if not vegan
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 cups Flour of choice White, wholewheat OR all-purpose ** See notes
• Optional: frozen blueberries, walnuts

Instructions

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
• In a stand mixer or mixing bowl, add your bananas (mashed), sugar, egg substitute (or egg) and butter and mix until combined. Add the rest of the ingredients and mix until fully incorporated.
• Distribute the batter amongst the muffin liners, about 2/3 of the way full. If desired, top with chopped walnuts. Bake for 20-22 minutes, or until golden brown on top and a skewer comes out clean.
• Allow muffins to cool in the muffin tin for 20 minutes, before transferring to a wire rack to cool completely.

Notes

* To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 10 minutes, to form a gel. That is now a 'flax egg'.

** This recipe has been tested with white flour, wholewheat (wholemeal) flour and all-purpose flour. I cannot vouch for any other flour used. 

Store leftover muffins at room temperature, in a sealed container. They will keep well for up to 1 week or refrigerated to be kept longer. They also freeze well. 

Nutrition

Serving: 1muffin | Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Sodium: 290mg | Potassium: 144mg | Fiber: 1g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg | NET CARBS: 24g