Sunday, June 10, 2018

easy baked tofu

 
Summer is here! I am finished with school (finally!) and ready to play and surf all summer! I'll have more time on my hands so I'm planning on posting a lot more recipes, stay tuned!

I am always looking for new ways to prepare tofu. It's a great addition to the vegan diet but can be a bit boring. Not when baked into savory nuggets!

easy baked tofu
  • 1 block tofu
  • 1 Tbsp cornstarch
  • 1 Tbsp Bragg's amino acids (or soy sauce)
  • 1 Tbsp nutritional yeast
  • 1 Tbsp coconut oil
  • 1 Tbsp water

Drain the tofu from the package and then place it in a colander with a few paper towels. Cover with another paper towel and weigh it down with a bowl or something with a flat bottom. I usually place something heavy in the bowl to really squeeze the water out. Let it drain for at least 10 minutes.



Whisk together all of the remaining ingredients in a large mixing bowl. After draining the tofu cut it into even cubes and add to the mixing bowl. Gently toss to coat the tofu completely.



Spread evenly on a lined baking tray and cover with any remaining sauce. Bake at 350 degrees F for 25-30 minutes. Allow to cool slightly and enjoy! These little nuggets are perfect on a salad or buddah bowl.



Thursday, May 24, 2018

protein energy bites


Upon many requests, here are two versions of protein energy bites that I have made for Free Snack Friday's at Orangetheory! These are super easy and versatile, I'll give you a few options here but be creative and add whatever you want!

  • 10 oz dates (15-16 pitted dates)
  • 10 oz oats (3 cups)
  • 2 scoops vanilla protein powder (or chocolate)
  • 1/4 cup cacao nibs
  • 1/4 cup almond butter (or peanut butter, or tahini)
  • 1/4 cup maple syrup
  • pinch of salt

Pit the dates by cutting them in half and then soak them for a few minutes in hot water. This will soften them enough to blend easily. While the dates are soaking add the oats and protein powder to a food processor and blend into a coarse meal. Transfer the dry ingredients into a mixing bowl. Drain the dates and add them to the food processor along with the almond butter, maple syrup, and a pinch of salt.



Transfer the wet ingredients into the mixing bowl and add the cacao nibs. Mix everything together with a spatula as much as possible and then completely combine using your hands. If your mixture is really sticky you can put it in the fridge for 15 min to 1 hour before rolling into balls. Section off and roll into balls. Makes 25-30 depending on the size. Roll in desiccated coconut if desired. 



These are the best post workout snacks! Keep them in the fridge and enjoy! 


Saturday, April 21, 2018

vegan potato curry


You may have seen pictures of this dish a while ago on my Instagram feed as meal prep, and now here's the recipe. The first time I made this I just threw it together because we had a huge bag of red potatoes from Costco that needed to be eaten, and it turned out ahhhhmazing! So I recreated it so you can all enjoy it too! Oh, and it works really well as leftovers during the week. 

vegan potato curry
  • 2.5 lbs. small red potatoes (about 10-12)
  • 2 tsp coconut oil
  • 2 small or 1 large onion
  • 3 cloves garlic
  • 1 red bell pepper
  • 1-2 Tbsp red curry paste (depending on spiciness)
  • 1 can coconut milk
  • 1 2/3 cup water
  • 2 tsp smoked paprika
  • 1 tsp alaea sea salt
  • 2 cups frozen peas
  • 2 huge handfuls of greens (spinach, chopped kale, etc)
Chop onions, garlic, and red bell pepper. Heat the coconut oil in a large pot and add onions, garlic, and bell pepper. While these are sauteing, chop the potatoes into bite-sized cubes. When the onions and peppers are soft add the potatoes and the curry paste to the pot. Stir to coat entirely, cook for a few minutes. Add the coconut milk, water, paprika, and salt. Simmer with the lid off for about 30-40 minutes. When the potatoes are soft and beginning to fall apart add the peas and greens. Stir to combine and heat all the way through. Ready to eat! 





print recipe

vegan potato curry
perfect curry for lunch leftovers!
Ingredients
  • 2.5 lbs red potatoes
  • 2 tsp coconut oil
  • 2 small or 1 large onion
  • 3 cloves garlic
  • 1 red bell pepper
  • 1-2 Tbsp red curry paste
  • 1 can coconut milk
  • 1 2/3 cup water
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 2 cups frozen peas
  • 2 handfuls greens
Instructions
Chop onions, garlic, and red bell pepperHeat the coconut oil in a large pot and add onions, garlic, and bell pepperWhile these are sauteing, chop the potatoes into bite-sized cubesWhen the onions and peppers are soft add the potatoes and the curry paste to the potStir to coat entirely, cook for a few minutesAdd the coconut milk, water, paprika, and saltSimmer with the lid off for about 30-40 minutesWhen the potatoes are soft and beginning to fall apart add the peas and greensStir to combine and heat all the way through
Details
Prep time: Cook time: Total time: Yield: 6-8