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Sweet + Spicy Crispy Rice, with Kabocha Squash and Kale
- 2 cups pre cooked (leftover) rice (white, jasmine or basmati are faves)
- 2 tsp red curry paste
- 2 tsp turmeric
- 1 tbsp olive oil
- 2 tsp fish sauce or vegan fish sauce (optional)
- Pinch of sea salt
This is the perfect dish for leftover rice. In fact, it's best with leftover rice! Mix all ingredients and spread thinly on a baking sheet. Bake on 350 for 25 minutes. Stir halfway.
1 head of kale, stems removed, chopped and lightly steamed (5 min)
1 small kabocha squash, seeded and cut into 1 in pieces . Sprinkle with a little sea salt and steam for about 10 minutes until soft enough to be pierced with a fork, but not mushy.
Honey Mustard Dressing//
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 2 tbsp dijon mustard
- 1 clove garlic, grated
- 1/4 cup olive oil
Whisk cider vinegar together with all ingredients except olive oil. Add olive oil and whisk until well combined.
Assembly//
Toss rice with kale. Plate with squash. Drizzle with honey mustard dressing.
Serves 4
Recipe by Meredith Baird
Loaded Cauliflower Brains w/ Tahini & Romesco
1 medium head of cauliflower, leaves removed
Sprinkle cauliflower with a little sea salt, and steam lightly for about 5 minutes, to tenderize. You want the texture to be slightly softened, but not mushy at all.
Preheat oven to 400.
Sprinkle cauliflower with 2 tsp smoked paprika, 1 tsp turmeric and 1 tsp sea salt.
Drizzle with olive oil.
Using a brush, or your hand - rub the spices, salt and olive oil onto the cauliflower
Roast at 400 for about 25 minutes, until the tips are golden brown and it pierces easily with a fork.
Romesco Sauce//
1.5 cups almonds, soaked and rinsed
1 pint cherry tomatoes, roasted
2 large roasted red peppers
1 clove garlic
2 tsp smoked paprika
2 tbsp lemon juice
1/2 tsp sea salt, more to taste
1/4 cup olive oil
Pulse all ingredients except olive oil in the food processor. You want the sauce to be almost smooth, but with some texture. Add olive oil last and pulse all ingredients until well combined. Salt to taste.
Tahini Dressing//
1/3 cup tahini
3 tbsp lemon juice
1 tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1/2 cup water
Whisk tahini and lemon juice together with spices to create a paste. You may need 1-2 more tbsp of lemon juice depending on how dry the tahini is. Add water a little bit at a time as you continue to whisk, keep adding more as needed. You want the dressing to be loose, but not runny.
To Serve//
Pierce a hole in the top of the cauliflower, and fill with romesco sauce. Drizzle the tahini liberally all over. Serve alone, or on a bed of back rice.
Serves 4
** Olive ants** 3 olives, a toothpick and the stems of parsley or cilantro
Smashed Sweet Potatoes with Cilantro Pesto
1 medium sweet potato, sliced into about 1/2" thick * (make more if you wish!)
Steam sweet potato for about 10 minutes, or until it can be easily pricked by a fork. You don't want to steam it too long or it will fall apart.
While the sweet potato is steaming, preheat the oven to 400 and make the pesto.
* No need to take the skin off, as it will help make it crispy.
Cilantro Pesto //
1/2 cup pumpkin seeds
1 cup (or one bunch of cilantro)
1 tsp sea salt
Juice of one lemon
1 tbsp nutritional yeast (optional, but addss umami!)
1 clove of garlic
1/2 cup olive oil
Pulse all ingredients except olive oil in a food processor. Add olive oil until all is well combined. You want to add the olive oil last so that the pesto doesn't get too sticky or gummy.
Assembly + Making Sweet Potatoes//
Line a baking sheet with parchment, and evenly spread out sweet potatoes. Place a piece of parchment over the sweet potatoes to evenly smash with a flat sided bowl, jar or another baking sheet.
Drizzle smashed sweet potatoes with olive oil, and a few generous pinches of sea salt.
Bake at 400 for 30 minutes.
Flip and top with pesto (about 1/2 tsp per potato).
Continue baking for 20 more minutes.
These will be delicious and ALMOST crispy!
recipe by Meredith Baird
Yuba Rice Bowl & Tumeric Dressing
YUBA IS GOOD + Sunny Sunflower Dressing//
Although yuba is extremely versatile for wraps and other preparations. Simply sauteing it is by far one of my favorite ways to serve it. So easy, delicious and full of protein!
1 5oz packet of Yuba Sheets (Hodo is my favorite, and most readily available brand)
Pull yuba apart and slice it into thin ribbons.
Heat a tbsp of olive oil in the pan. Add yuba and a few splashes of soy sauce or liquid aminos. I like to add a pinch of salt, and a little garlic powder. Make sure the surface area of the yuba touches as much of the pan as possible so that it gets crispy! Sautee for about 8 minutes.
Taste! And serve with rice, greens and nori sheets to make hand rolls.
Sunny Sunflower Dressing//
1/2 cup sunflower seeds, rinsed and soaked for about 30 minutes (soaking optional)
2 tbsp apple cider vinegar
1 tbsp miso
2 tbsp turmeric
1 tbsp grated ginger
1 clove garlic
1 tsp sea salt
1 tsp honey or maple syrup
3/4 cup water
Blend all ingredients until smooth.
Makes 1 cup.
1 packet of yuba serves about 2-3 people.
recipe by Meredith Baird
Matcha Miso rice krispy treats
5 tbsp vegan butter (We love miyokos)
1 10oz Bag Vegan Marshmallows (Dandies is most widely available!)
5 cups of crispy rice (must be crispy!)
1 tsp vanilla extract
Pinch of sea salt
1 tsp matcha tea
1 tbsp white miso
2 tbsp warm water or non-dairy milk
Melt vegan butter in a large pan. While butter is melting, whisk together matcha, miso, and warm water or milk.
Add marshmallows to melted butter, and whisk vigorously until melted. Add vanilla and sea salt. Stir in the matcha miso mixture until well combined.
Remove from heat, and stir in rice krispies. Taste for more salt if you'd like!
Line 8x8 pan with parchment and press mixture in the pan. (Best to oil fingertips!)
Garnish with matcha, a little confectioner's sugar and some seaweed flakes if you're feeling fancy!
Refrigerate for at least 30 minutes to set.
Remove from the pan, and cut into squares.
Jackfruit "chicken" Salad
JACKFRUIT "CHICKEN" SALAD
2 cans of jackfruit, rinsed and drained. Break up large chunks with your hands, or give it a quick chop.
Sautée in a little olive oil to remove the water from the brine. Add a dash of sea salt! This step isn't necessary, but helps with the flavor!
Vegan Mayo//
1 cup cashews
1 cup water
1 clove garlic
1 tbsp nutritional yeast
1 tbsp white miso
2 tablespoons Dijon Mustard
2 tablespoons apple cider vinegar
1 tsp sea salt
Blend all ingredients until smooth.
1 cup chopped celery
1 handful parsley, chopped
5-6 chives, chopped
1/4 cup capers
Assembly//
Toss jackfruit with 1 cup vegan mayo, celery, parsley and chives.
Chill in fridge for an hour or eat immediately.
Serve on sandwiches, salads, crackers or lettuce.
Enjoy
Serves 4
recipe by Meredith Baird
Spicy Almond Butter Zoodles
- 1 large yellow squash or 3 smaller squash, spiralized*
- 1/2 small red cabbage, shredded
- large handful of mint
- large handful of basil
- 1/4 cup almond, chopped
- All the flowers to garnish!
Sauce//
- 1/2 cup almond butter
- 1/4 cup apple cider vinegar
- 2 tbsp white miso
- 2 tbsp sriracha
- 1 tbsp maple syrup (optional)
- 1 clove of garlic
- 1 inch chunk of ginger
- 1/4 cup water
Blend all ingredients until smooth.
Assembly//
You can toss the squash noodles with a little bit of salt, to take out the excess water before serving. This isn't necessary, but will help the presentation.
Toss noodles with sauce, cabbage and herbs.
Serve it up, room temperature!
Serves 4
BBQ Tofu Burger
1 extra firm block of tofu, we love Hodo Foods*
* Hodo is 10oz, whereas other brands are 16. If you use a 16oz block the serving size will be larger.
Tofu Marinade
4-5 tbsp Primal Kitchen Hawaiian BBQ Sauce (or your favorite BBQ sauce)
Preheat oven to 400.
Cross hatch tofu, by cutting diagonally only 3 quarters.
Brush tofu to cover completely with marinade, and allow to "marinate" for about 15 minutes while the oven warms.
Bake at 400 for 30 minutes. Basting with a little extra marinade in between.
Sesame Ginger Slaw
- 1/2 small head of red or green cabbage
- 2 large carrots
- Large handful cilantro, chopped
For Dressing
- 2 tbsp white miso
- 2 tbsp dijon mustard
- 4 tbsp rice vinegar
- 1 tbsp grated ginger
- 4 tbsp toasted sesame oil
Grate cabbage and carrots on a box grater, or in a food processor.
Whisk miso, mustard and vinegar together. Whisk in toasted sesame oil. Taste. Add a pinch of salt if you need.
Toss carrots, cabbage, and cilantro with dressing.
Assembly
Pickles
Buns (love Ezekiel!)
Avocado or veganaise
Cut tofu into 3-4 cutlets, depending on the size block you used.
Layer with smashed avocado, pickles, and slaw.
enjoy!
recipe by Meredith Baird
Seaweed Caesar with Daybreak Seaweed and Mindblown Shrimp
Seaweed Caesar with Daybreak Seaweed and Mindblown Shrimp
Caesar Salad//
- 1 head red lettuce, cleaned
- 2-3 stalks of celery, chopped
- 1/2 cup pistachios, chopped
- 1/2 cup wakame flakes, or whole wakame rehydrated and chopped** rehydrate in water for about 10 minutes, then rinse and drain
- Large handful of dill, for tossing in salad and garnishing
Dressing//
- 1 cup cashews
- 1/2 cup water (or 1/4 cup water + 1/4 cup olive oil)
- 2 tbsp nutritional yeast
- 2 tbsp miso
- 1 clove garlic, peeled
- Juice of 1/2 lemon
- Splash of apple cider vinegar
- 2 tbsp capers + 2 tbsp caper juice
- 2 tbsp wakame or dulse flakes
- 1 tbsp dijon mustard
- Pinch of sea salt
- Pinch of pepper
Blend all ingredients until smooth. Taste and adjust for salt if necessary.
Toss everything together. Garnish with chopped pistachios, dill, and extra seaweed flakes.
Shrimp//
Prepare Mind Blown Vegan Shrimp according to package instructions, and serve with extra dressing as a dipping sauce.
Serves//
2-4 as main course salad, or 6 as a side
Cabbage Cups with Rolling Greens Chic'ken, Pinto Bean & Avocado Cilantro Crema
Rolling Greens Chic'ken + Pinto Bean Cups. Avocado Cilantro Crema
For Serving
1 small head of cabbage
Cilantro
Radishes
Squeeze of Lime
Edible Flowers for fun!
Chicken + Pinto Beans//
Prepare Rollin' Greens "Chic'ken" according to package instructions. After the chicken is cooked, add 1 can of drained pinto beans + generous pinch of sea salt. Everything is already generously seasoned, and the pinto beans add nice texture and flavor
Avocado Crema (Nut and Dairy Free)
1 medium-ripe avocado
1 large handful of cilantro (about 1/2 cup)
2-3 tbsp lemon or lime juice
1 small clove of garlic
1 in chunk of jalapeno
1/3 cup water
Blend all ingredients until smooth. Add a bit more water if needed. This should be the consistency of sour cream.
Makes about 1/2 cup
To serve
Scoop about 1/2 cup of "chic'ken" and pinto mixture into each cup. Add avocado crema. Garnish with cilantro, radish, and a squeeze of lime!
Serve immediately.
Makes about 12 cabbage cups.
recipe by Meredith Baird
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