Spring Roll Bowl
Recipe and photo courtesy of Cara Carin Cifelli, Creator of
Cara’s Kitchen and writer of Vegan Buddha Bowls
1⁄2 cup (130 g) creamy peanut butter
1⁄4 cup (60 ml) water
2 tbsp (30 ml) tamari or soy sauce
2 tbsp (30 ml) pure maple syrup
2 tbsp (30 ml) lime juice
1 tsp garlic powder
1 (15.5-oz [439-g]) package extra-firm tofu
1⁄4 cup (55 g) coconut oil1⁄4 cup (60 ml) tamari or soy
1⁄2 tsp garlic powder
8 oz (225 g) dried vermicelli rice noodles
1 medium-sized green cabbage, thinly sliced
1 cup (40 g) loosely packed chopped fresh mint
3⁄4 cup (30 g) loosely packed chopped fresh basil
1⁄2 cup (20 g) loosely packed chopped fresh cilantro
3 medium-sized carrots, peeled and shredded
2 small radishes, thinly sliced
1 medium-sized red bell pepper, seeded and julienned
1 English cucumber, julienned
1 jalapeño pepper, seeded and diced
Make the sauce: In a small bowl, vigorously whisk together the peanut butter, water, tamari, maple syrup, lime juice and garlic powder until well combined. If the peanut butter is not at room temperature, warm it in the microwave so it’s easy to blend.
Make the tofu: Remove the tofu from the packaging and drain the water. Then wrap the tofu block in a clean towel or several paper towels. Press down to remove as much liquid as possible, and then cut into 1-inch (2.5-cm) cubes. In a large skillet, melt the coconut oil over medium-high heat. Once hot, add the cubed tofu. Let cook for 5 minutes, then toss or flip to another side. Cook for another 5 minutes and then toss or flip once more. Cook for another 3 minutes. Add the tamari and garlic powder and stir well. Remove from the heat and set aside.
Make the noodles: Bring a medium-sized saucepan of salted water to a boil. Add the rice noodles and cook according to the package instructions, then drain and run some cold water over them to stop the cooking. Set aside.
Make the bowls: In a large bowl, combine the cabbage, mint, basil and cilantro. Toss to mix well, then divide among 4 serving bowls. Divide the noodles and tofu equally among the bowls and top each bowl with the carrots, radishes, bell pepper, cucumber and jalapeño. Add the sauce on top and garnish with green onion, sriracha, cilantro and crushed peanuts. Serve immediately.
Green Lentil Stew with Tomatoes
Recipe and photo courtesy of Jyl Steinback, America’s Healthiest Mom, and Ashley Arpel Greenwald, co-Authors of Think Outside the Lunchbox
7 oz. dry green lentils
1 small yellow onion, diced
2 medium garlic cloves, minced
1 large celery stalk, diced
1 large carrot, peeled and diced
1 medium potato, diced
1 tbsp. turmeric
21⁄2 tsps. crushed cumin seeds
21⁄2 tsps. crushed mustard seeds
11⁄4 cup unsalted tomato puree
1 tbsp. peanut butter
Pinch of Himalayan salt to taste
Black pepper to taste
Wash lentils, make sure to wash them thoroughly and remove any debris.
Next, prepare the spices – toast cumin seeds (from 30 seconds to 1 minute until your nose just gets a whiff of smoke and fragrance) and mustard seeds (2-5 minutes until fragrant and lightly browned, removing from heat when the seeds start to pop) on a dry pan, let cool and crush using mortar and pestle. Or make a bigger batch and grind in a spice grinder.
Heat a few tablespoons of water in a skillet or large pan. Add onions and sauté them covered for 2-3 minutes stirring occasionally. Add water whenever necessary.
Next, add the carrots, celery, potato and turmeric; stir and sauté until completely mixed. Add crushed spices in along with turmeric. Add extra water if necessary.
Add lentils and enough water to cover the ingredients. Mix well and cover with a lid. Bring to boil, then reduce the heat and simmer covered for 15 minutes or until the lentils are tender. At this point, mix in crushed garlic and toasted/crushed cumin and mustard seeds.
Add tomato puree and mix well. Bring to boil and simmer for another 5 minutes. You may leave the lid off, if there’s plenty of liquid or add more water if necessary.
When the stew is done, mix in peanut butter until it’s well incorporated.
Finally, let the stew cool slightly before you add Himalayan salt and black pepper to taste.
Garnish with fresh herbs, i.e. onion greens, parsley or coriander, and serve.
Recipe courtesy of Chef Abby, Whole Health Everyday
2 cups of spinach
1 cup of mango
3⁄4 cup of sweeter dark-colored fruit such as cherries,
cranberries, or pomegranate
1 carrot, peeled and cut into small chunks
2 teaspoons freshly grated ginger
11⁄2 cups of almond milk, coconut milk, or water
1 cup of ice cubes plus more to adjust consistency
Combine all ingredients (except ice cubes) in a high-powered blender, and blend until uniform in color and well combined, add ice cubes and continue until desired consistency.
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