Tag Archives: healthy food

Roasted Tofu Buddah Bowl – Protein Packed – Vegan – GF

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Hey Friends!
Is it just me or does it still feel like summer? The high is 78 degrees today. ITS NOVEMBER! I should be wearing leggings, boots and sweaters. I wore sandels yesterday…
Not that I am complaining, it’s just odd.
I have a feeling that winter is going to smack us on the head pretty soon.
Since the weather has been so warm, I have not felt like cooking the usual warming foods for this time of year. I have been enjoying lighter, cold meals with LOTS of greens!
I made this Protein Packed Macro Bowl last night for dinner! I really like this “macro bowl” thing. mostly because they look so beautiful, but also because they are a great way to really see your portion size.
This macro bowl is packed with foods full of protein-
Quinoa -8.1g per 1 cup cooked
Broccoli- approx. 4g per cup (raw)
Tofu-  9.4 g per 1/4 block/ 1 serving
This is a great vegan post- work out meal.
And the best part is that you can make extra and “meal prep” for lunch the next day! Now to the recipe

 Roasted Tofu Buddha Bowl
Serves 4
For the tofu
1 block extra firm tofu
1-2 tablespoons olive or coconut oil
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon sea salt
For the veggies
1 small or 1/2 medium sweet onion
2 cloves garlic- minced
1 medium zucchini
1 cup chopped carrots
2 cups chopped broccoli
(NOTE- feel free to add or remove any vegetables you like or dislike! This is just my favorite combo!)
1 tablespoon olive or coconut oil
2 tablespoons tamari or coconut amino
2 tablespoons chili sauce- add photo
2-3 handfuls of spinach
For the quinoa
1.5 cups quinoa- rinsed and drained
3 cups vegetable stock- low sodium
How to-
Tofu- Preheat oven to 400F. Drain and press the tofu with a clean towel or paper towel. Get as much of the water out as possible.
Cut the tofu into desired size cubes. In a medium sized bowl add the oil, spices and salt. Mix well and add tofu. Gently toss the tofu in the spice mixture and add to lined baking sheet. Bake for 30-35 minutes turning once or twice.
Vegetables- dice vegetables into desired size (I use a large cut for this meal).
Heat pan to medium heat and add oil and onion. Once onion is clear and golden add garlic and zucchini. Let cook for about 5 minutes and add carrots and broccoli. Cook for 10 minutes turning only once or twice. Mix chili sauce and tamari in a small bowl and pour over vegetables once they are fully cooked. Let simmer for about 5 minutes- or until all the liquid is gone. If you enjoy cooked spinach you can add it here, but i prefer mine raw! Remove from heat
Quinoa- Rinse and cook according to package directions. I like to cook mine in vegetable stock for extra flavor, but salted water will work well too 🙂
Assembly- Pick out your favorite (and largest bowl) later quiona, vegetables, spinach and tofu. Top with generous amounts of sriracha. Enjoy!
This is a great meal to make in bulk and take for lunches throughout the week!
Let me know if there are any recipes you would like me to try out. Have a wonderful week 🙂
-She Eats Plants & Sweets

Vegan Cinnamon Apple Crumble for Two (or One)

Fall is in the air all around us. This is my favorite time of the year. I love seeing the leaves and breathing in the chilly, fresh morning air. I also love the seasonal foods.

Pumpkin (obviously), persimmons and APPLES!

I was inspired to make this dish because cinnamon and apples are one of my favorite combinations. Making a whole apple crumble is pretty silly when there is only Carter and I, so I shrunk this recipe down to make two single servings (I also wanted an excuse to use my new cute ramekins!)

This recipe is perfect topped with some coconut yogurt. I might have to make more tomorrow 🙂

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Vegan Cinnamon Apple Crumble for Two- half the recipe for a single serving!

Filling

  • 2 medium apples
  • 1 tablespoon coconut oil (melted)
  • 1 teaspoon cinnamon
  • 1 tablespoon pure cane brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • dash of pink Himalayan salt

Topping

  • 2 tablespoons whole wheat flour (or gluten free all purpose for gluten free)
  • 3 tablespoons quick oats (rolled oats can be blended to create smaller pieces)
  • 1 tablespoon pure cane brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon coconut oil (solid)
  • 1/2 tablespoon vegan butter (or more coconut oil

How To 

Preheat oven to 350 degrees. For the filling– Peel apples and dice into bite sized pieces. Toss apples in melted coconut oil, sugar and spices. Fill ramekins with apples. For the topping Combine all ingredients except oil and butter. Once they all well mixed together at coconut oil and butter and cut in with a fork. Top the apples with the topping. Bake for 20 minutes until the apples are soft. Serve warm and with non-dairy vanilla ice cream!

Hope you try this easy and warming fall recipe out!

Until next time-

She Eats Plants and Sweets 

 

Vegan Parmesan Cheese -GF- Nut Free- Soy Free-

You all know that Parmesan cheese that you get in packets from pizza places or in a shakable bottle at the grocery store. It’s basically like cocaine for your pasta. It might taste really good… but it is really not good for you.

Studies done in 2012 by the FDA actually found most “Parmesan cheese” found at the store contains no real Parmesan cheese, and they often contain sketchy ingredients like wood pulp… WOOD PULP?!

If you are vegan you probably understand the many benefits that come along with ditching dairy, but even if you are not this “cheese” recipe is a great alternative to highly- processed, high- sodium Parmesan cheese you buy at the store.

This super easy- three ingredient vegan Parmesan cheese will please everyone in your family and can be used as a replacement for that icky stuff you top your pizza with.

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VEGAN PARMESAN CHEESE

Prep time: 5 minutes Cook time: 0 minutes Total time: 5 minutes

Ingredients

  • 1/2 Raw Pumpkin seeds
  • 3 tablespoons nutrition yeast
  • 1/2 teaspoon pink Himalayan salt

How To

Place all ingredients in a food processor or small blender and blend until a crumbly consistency.  Do not over blend, or the cheese will become “mushy”

Serve over pasta, pizza, salads, roasted vegetables, use in pesto recipes, and so much more!

Store in an air tight container in the fridge

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Thanks for stopping by,

She Eats Plants & Sweets 

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