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Plant-Based Cooking Recipes

Chock full of nutrient-dense foods to lower inflammation and help your bodies and minds thrive and heal, check out the recipes below!

Recipe Library

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Vegan Feta + Energizing Rainbow Salad  

by Edee Howland.  Adapted from "Cool Beans" by Joe Yonan
 

For the vegan feta:

Ingredients: 

One 14-oz. package of firm organic tofu (organic is always non-GMO)

1/4 cup fresh lemon juice

1/4 cup apple cider vinegar

1/4 cup extra virgin olive oil, plus a little extra for storing

2 TB mild white miso

2 TB nutritional yeast

1/2 tsp. freshly-ground black pepper

1/4 tsp. Himalayan pink salt

1/2 tsp. Bragg's Liquid Aminos

4 strips of lemon peel (use organic lemons)

1 rosemary sprig

2 sprigs fresh thyme

2 sprigs fresh oregano 

 

Cut the tofu into 1/2 inch cubes.  Have a wide saucepan of boiling water, with a bit of salt in it, simmer the tofu for about 5 minutes, drain it, and place it in a medium-sized bowl..

 

As it cools, in another bowl, whisk together the lemon juice, vinegar, olive oil, miso, nutritional yeast, salt and pepper.  

 

You can now put the tofu in a tall jar or leave it in the same bowl.  Just check if any more liquid has accumulated and drain that off.  

 

Pour in the marinade, adding the lemon peel, rosemary, thyme, and oregano. 

 

Refrigerate for at least 2 hours.  If it's in a jar, with a lid on, turn the jar around a few times.  If it's in a bowl, move the tofu cubes around a little so that the marinade gets absorbed into all the cubes.. 

 

This can keep refrigerated for 2 weeks.

For salad:

Use the quantity you want

Lettuces, torn into small pieces, just before assembling

Carrot, shredded

Rutabaga, peeled, and you can shred this or "spiralize" it

Raw beet, peeled, shredded or spiralized (and you can use cooked beets, cut into small cubes, if you like -- these can be roasted, cooked in the pressure cooker, or even from a can)

Avocado, peeled, sliced or cubed

Sweet potato, spiralized

Celery, chopped

Cherry tomatoes, in season.  These taste best if you take the time to slice them in half

Kalamata olives

A sprinkle of dried cranberries (sweetened with apple juice, not sugar -- read the label when you purchase these)

Raisins

Walnuts, pecans, or sunflower seeds (or any nuts you like) -- raw, or soaked overnight, or toasted in the oven

And the feta, of course!

Here is my salad dressing.  You can choose the amounts, beginning with extra virgin olive oil and apple cider vinegar in the proportions of 2/3 cup olive oil and 1/4 cup vinegar

1 tsp. mild white miso

1 tsp. maple syrup

1 tsp. Bragg's Liquid Aminos

freshly ground black pepper

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Tex Mex Quinoa Salad

by Jacqueline Salesman
compliments of www.thekitchn.com
serves 6-8

INGREDIENTS
For the salad:
1 1/2 cups quinoa, rinsed under cold water
2 3/4 cups water
1/2 teaspoon kosher salt
1 (15-ounce) can black beans, drained and rinsed
1 cup fresh or thawed frozen corn kernels
1/2 small red onion, small dice
1 medium red bell pepper, cored, seeded, and diced
1 medium yellow bell pepper, cored, seeded, and diced
2 medium avocados, diced
1/2 cup coarsely chopped fresh cilantro, divided
For the dressing:
1/2 cup olive oil
1/3 cup freshly squeezed lime juice (from 2 to 3 limes)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
Pinch cayenne pepper

INSTRUCTIONS:
Cook the quinoa. Place the quinoa, water, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.
Make the dressing. Place all the ingredients in a large bowl and whisk until emulsified and combined.
Assemble the salad. Add the cooled quinoa, black beans, corn, onion, bell peppers, avocados, and all but 2 tablespoons of the cilantro to the dressing. Toss to combine. Garnish with the reserved 2 tablespoons cilantro. Serve at room temperature or chilled.

RECIPE NOTES:

Make ahead: The dressing can be made up to 2 days in advance and stored in a covered container in the refrigerator. The quinoa can be cooked up to 1 day in advance, then cooled and stored in a covered container in the refrigerator.
Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.

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Sweet & Sour Stir Fry (gluten & dairy-free) 

Adapted from "Clean Food" by Terry Walters
serves 6

1/2 pound cooked/rinsed/chilled rice noodles
1-2 heads broccoli
3 carrots, diced
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 cup snow peas, ends trimmed/strings removed
1 cup pineapple chunks
2 tablespoons brown rice vinegar
2 tablespoons mirin
2 tablespoons Bragg Liquid Aminos
2 tablespoons toasted sesame oil
4 scallions,chopped (optional topping)
sesame seeds (optional topping)
8 oz prepared protein of choice (optional: tofu, chicken)

Directions: 
Cover prepared carrots and broccoli in boiling water for 2 minutes. Drain, rinse and set aside.
Heat wok/skillet over medium-high heat. Add olive oil, garlic and ginger.  Cook 1-2 minutes and add broccoli, carrots and snow peas (+optional protein of choice).  Cook 2-3 minutes, then add pineapple, 1 tablespoon vinegar, 1 tablespoon mirin and 1 tablespoon liquid aminos and cook 1 minute longer. Set aside.

Pour remaining vinegar, mirin and liquid aminos into empty wok/skillet.  Fold in chilled noodles until coated and heated through. Drizzle with sesame seed oil and mix with veggies. Top with scallions and sesame seeds.  Serve and enjoy!