Spicy Korean Tofu Recipe

Ingredients:

• 1 box 16 oz firm tofu
• 1 tablespoon oil

Sauce:

• 1 1/2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 stalk green onion stem removed and cut into small rounds
• 2 cloves garlic minced
• 1 1/2 tablespoons Korean red chili power
• 1 red chili seeded, pounded with mortar and pestle, optional
• 1 teaspoon white sesame
• 1 tablespoon sesame oil
• 1/3 cup water

Instructions

1. Cut the tofu into rectangle shapes, about 1/4-inch thickness. Pat dry with paper towels. Mix all the ingredients in the Sauce together. Set aside.
2. Heat up a non-stick skillet on medium heat and add the oil. When the oil is heated, add the tofu and pan fry until brown on both sides. Add the sauce to the skillet and lower the heat. Simmer the tofu until the sauce reduces but still somewhat wet. Turn the tofu over to simmer on both sides.
3. Transfer to a serving platter and top with chopped scallions. Serve at room temperature.

Recipe source: rasamalaysia

Tomato and Halloumi Bake with Courgette Recipe

Ingredients

• 1 tbsp Olive Oil
• 1 Onion chopped
• 2 cloves Garlic crushed
• 2 Courgettes chopped
• 6 Medium Tomatoes chopped
• 1 tbsp Tomato Puree
• 1 tbsp Turmeric
• 1 tbsp Cumin
• 1 tsp Smoked Paprika
• 1 tsp Chilli Flakes (adjust according to how spicy you like your food, it will still taste great without!)
• Salt and Pepper
• 200 g Halloumi sliced
• Handful Fresh Basil chopped

Instructions

1. Start by heating the oil in a frying pan which you can also use under the grill over a medium heat. Add the onion and fry for a few minutes. Add the garlic and cook for a little longer.
2. Once the onion and garlic has softened add the tomatoes and courgettes followed by the tomato puree and all the spices along with a good sprinkling of salt and pepper. Cook over a medium heat for 20 minutes until everything is softened and the tomatoes have released their liquid.
3. Heat the grill to medium high heat. Remove the pan from the heat and place the slices of halloumi across the top of the vegetables. Place under the grill for a few minutes until the cheese has browned. Sprinkle with basil before serving.

Recipe source: thecookreport

Simple Korean Cucumber Salad Recipe

Ingredients

• 1 cucumber (Japanese, English, Persian, Pickling are all good) – about 1 1/2 cup sliced for 1 cucumber
• 1 Tbs soy sauce (Jin Ganjang)
• 2 Tbs rice vinegar
• 1 Tbs sugar
• 1/2 tsp Korean red chili powder
• 1/4 tsp sesame seeds
• 2 green onions , chopped

Instructions

1. Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
2. Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
3. Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
4. Add chopped green onions and mix again.
5. YOU ARE DONE!! 
6. Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

Recipe source: kimchimari

VEGAN SWEET POTATO TOFU BOWLS RECIPE

INGREDIENTS

For the Baked Tofu

• 1 package medium, firm or extra-firm tofu, chopped into cubes, triangles or slabs
• splash or soy sauce or gluten-free tamari
• 1 tsp black pepper
• 1 tsp garlic powder

For Each Bowl

• 1/2 cup (125 gram) sliced sweet potato
• 1-2 cups chopped broccoli (per bowl)
• 1-2 cups white or cremini mushrooms (per bowl)
• 1/2 a sliced red pepper
• 1-2 cups de-stemmed and chopped, lightly cooked kale or spinach (or a big handful of raw salad greens of choice)

INSTRUCTIONS

1. Pre-heat the oven to 425 degrees F.
2. Cut the tofu into desired shapes and place in a bowl. Toss with a generous splash of soy sauce or tamari and a good sprinkle of garlic powder and black pepper. Lay the pieces on a parchment or silicone mat-lined baking tray.
3. Slice your sweet potato and lay the slices on a parchment or silicone mat-lined baking tray. Place the sweet potato and tofu in the oven at the same time and bake for 30-40 minutes, flipping them both half way through. When the sweet potato is tender and the tofu is nice and browned, they’re done.
4. To make the broccoli and mushrooms, add the chopped pecies to a non-stick skillet and cook over medium-high heat for 10 minutes until browned and tender. Only stir or shake the pan occasionally so they can get nice and browned.
5. To make the kale or spinach, use a steamer or just heat in a pan with a splash of water until the leaves are a nice, bright green and just slightly softened. Or if you’re using raw salad greens, just add a bit handful to a bowl then top with the rest of the ingredients.
6. Add all of the ingredients to a bowl.
7. Optional: drizzle with hoisin sauce, sweet chili sauce, almond pad thai sauce, teriyaki sauce, almond satay sauce or coconut peanut sauce.

Recipe source: runningonrealfood

Garlic Roasted Carrots Recipe

Ingredients

• 10 medium carrots sliced long (or whole baby carrots)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons balsamic vinegar plus more for serving
• 2 tablespoons butter melted
• 3 Garlic cloves peeled and thinly sliced (or chopped)
• 1 tablespoon chopped parsley
• salt and pepper to taste

Instructions

1. Preheat the oven to 400F/190C
2. In a small bowl combine the olive oil, melted butter, and balsamic vinegar
3. Add the sliced carrots to a roasting pan large enough to spread them out without touching too much.  
4. Drizzle with the vinegar mixture, add the sliced garlic, salt and pepper, and chopped parsley. Toss to coat.
5. Roast for 30 mins. Serve hot.

Recipe source: errenskitchen

Firecracker Vegan Lettuce Wraps Recipe

INGREDIENTS

For the Firecracker Sauce:

• 1/2 cup peanut butter
• 1/3 cup low sodium soy sauce
• 1/3 cup sesame oil
• 1/4 cup rice vinegar
• 2 tablespoons chili paste (like sambal oelek) ++ for more firecrackery-ness
• 2 tablespoons sugar
• a small knob of fresh ginger, peeled
• a clove of fresh garlic, peeled

For the Lettuce Wraps:

• 1 container extra firm tofu (see notes)
• 4 ounces brown rice noodles
• lettuce leaves for wrapping
• peanuts, cilantro, lime for serving

INSTRUCTIONS

1. Noodle Prep: Soak your noodles in a bowl of lukewarm water for at least 30 minutes while prepping the rest of the recipe. You want the noodles to be soft and flexible.
2. Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
3. Tofu: Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces. Heat a little oil in a nonstick skillet. Add your tofu. Stir-fry until golden brown. I usually let it sauté for at least 15 minutes. Add about half of the sauce to the pan. Stir-fry for another 3-5 minutes. As the sauce browns, it will form small crispy pieces around the tofu. Yum! Transfer tofu to a bowl.
4. Noodles: Drain and rinse your noodles. Add another swish of oil to the pan and plop the noodles in. Add about half of the remaining sauce. Stir fry for just a minute or two until coated. Add a splash of water if it’s too sticky. Remove from heat immediately and toss with the tofu.
5. Lettuce Wrap It Up: Fill your butter lettuce leaves with the noodle/tofu mixture (it’s okay if it’s sticky – you’re just wrapping it up in lettuce). Top with peanuts, cashews, cilantro, scallions, lime, and/or Sriracha if you want. YUM YUM YUM!

Recipe source: pinchofyum

VEGETARIAN SHEPHERD’S PIE RECIPE

INGREDIENTS

• 1 cup cooked lentils (optional)*
• 2 cloves garlic 
• 1 yellow onion 
• 1 Tbsp olive oil 
• 3 carrots 
• 2 stalks celery 
• 8 oz. button mushrooms 
• 3/4 tsp salt 
• 1 tsp dried thyme 
• 1/2 tsp smoked paprika 
• Freshly cracked pepper 
• 1 Tbsp tomato paste 
• 1 Tbsp flour 
• 1 cup vegetable broth 
• 1 cup frozen peas 
• 4 cups mashed potatoes 

INSTRUCTIONS

1. Mince the garlic and dice the onion. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (3-5 minutes).
2. While the onions and garlic are cooking, peel and dice the carrots, dice the celery, and slice the mushrooms. Once the onions are soft, add the carrots and celery to the skillet and continue to sauté until the celery begins to soften slightly (5 minutes).
3. Finally, add the mushrooms, salt, thyme, smoked paprika, and freshly cracked pepper to the skillet. Continue to sauté until the mushrooms have fully softened (3-5 minutes). Add the tomato paste and flour to the skillet. Stir and cook the vegetables with the flour and tomato paste until the vegetables are coated and the pasty mixture begins to coat the bottom of the skillet (about 2 minutes).
4. Add the vegetable broth to the skillet, stirring to dissolve the flour and tomato paste from the bottom of the skillet. Allow the broth to come up to a simmer, at which point it will become slightly thicker. Stir in the cooked lentils and frozen peas, and allow to mixture to heat through.
5. Preheat the oven to 400ºF. Pour the vegetable mixture into a casserole dish, or use your skillet if it is oven safe. Spread the mashed potatoes out over the surface of the vegetables and gravy. Use your spoon to make a decorative pattern in the mashed potatoes, if desired.
6. Bake the shepherd's pie in the fully preheated oven for 15 minutes, or until everything is heated through. To achieve a browned surface on the mashed potatoes (optional), turn on the oven's broiler (and place the pie under it, if not already), and watch closely until the top has browned to your liking.

Recipe source: budgetbytes

VEGGIE NUGGETS RECIPE

Ingredients

• 1 cup shredded carrots
• 3 cups broccoli florets
• 1 garlic clove
• 2 eggs
• 1 1/4 cups seasoned breadcrumbs divided
• 3/4 cup shredded cheddar cheese
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 tablespoon canola oil

Instructions

1. Shred carrots (I use my food processor's shredding attachment).
2. Steam broccoli in the microwave for two minutes or until tender.
3. Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in food processor and pulse for 15 seconds or until well combined. Mixture should form easily into a ball. If it's too crumbly, add water one teaspoon at a time until you achieve the desired consistency.
4. Form mixture into balls, about a tablespoon each (I use a cookie scoop). You should get about 25 nuggets. Flatten slightly into round discs about 1/2-inch thick.
5. Place remaining 1/4 cup breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.
6. Heat oil in a skillet on medium high heat until it sizzles when sprinkled with water droplets.
7. Arrange nuggets in skillet and cook about 4 minutes each side, or until golden brown and crispy.
8. Serve with honey-mustard sauce, ketchup, or other favorite dip.

Recipe source: realmomnutrition

Vegan Bang Bang Broccoli Recipe

Ingredients

Bang Bang Sauce

• 1/4 C. Vegan mayo
• 2 Tbsp. Chili paste
• 1 Tbsp. Agave nectar

Batter

• 1 C. Almond milk
• 1 tsp. Apple cider vinegar
• 3/4 C. All purpose flour
• 1/2 C. Cornstarch
• 1 tsp. Salt
• 2 tsp. Hot sauce

And the rest

• 2 C. Panko bread crumbs
• 1 Head of Broccoli
• Oil for frying
• Chives for garnish(optional)

Instructions

1. Make the sauce, whisk together the mayo, chilli paste and agave in a small bowl. Set aside.
2. Make the batter, add the apple cider vinegar to the almond milk in a small bowl and let sit for a few minutes to make vegan buttermilk. Add the flour, cornstarch, and salt to a medium sized mixing bowl, then add the hot sauce and almond milk mixture to the dry ingredients and whisk together until combined.
3. Put the panko in a separate bowl.
4. Cut broccoli into florets, then heat the oil on medium high in a large pan, I like to use a cast iron skillet, you need about 1/2-1 inch of oil at the bottom of the pan.
5. Dip each floret of broccoli in the batter, then into the panko and coat thoroughly. Once the oil is hot add the broccoli to the hot oil. Fry for about a minute or two on each side, or until brown and crispy. Drizzle with sauce and serve immediately.

Recipe source: rabbitandwolves

BLACK BEAN STUFFED PEPPERS RECIPE

Ingredients

• 4 Bell Peppers any color, I used red and green
• 1 TB butter or olive oil
• 1/2 cup onion diced
• 2 cloves garlic minced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic salt
• 1 15 oz can black beans, drained and rinsed
• 1/4 cup cilantro chopped
• 3/4 cup salsa
• 1 cup cooked rice I used brown rice
• 1 cup shredded Mexican cheese

Instructions

1. Preheat oven to 350 degrees.
2. Remove tops from peppers and scrape out membranes and seeds. Set aside.
3. Melt butter in skillet over medium heat and add onions. Cook until soft, about 5 minutes. Add in garlic and cook for 1 additional minute.
4. Stir in black beans, cumin, chili powder, and garlic salt. Using the back of a fork, mash up about half of the black beans. Add in cilantro and salsa and cook for 2 more minutes. Remove from heat and stir in cooked rice.
5. Evenly fill the four prepared peppers with the rice and black bean mixture and set inside a baking dish. Top each pepper with a 1/4 cup of cheese. Bake in preheated oven for 30-40 minutes until peppers have softened and cheese is melted. Enjoy!

Recipe source: belleofthekitchen

FRESH VEGGIE ROLLS WITH PEANUT GINGER SAUCE RECIPE

INGREDIENTS

Fresh Veggie Rolls

• 1 avocado, sliced
• 1 medium carrot, peeled and sliced into 1/4" matchsticks
• 1/2 cucumber, peeled and sliced into 1/4" matchsticks
• 1 small head of lettuce, inner leaves only (I used red leaf)
• 8 rice paper sheets, round
• 8 ounces of rice noodles or soba noodles

Peanut Ginger Sauce

• 1/3 cup water
• 3 tbsp peanut butter
• 2 tbsp soy sauce or amino acids
• 1 tsp sugar
• 1/4 tsp ground ginger
• 1/8 tsp red pepper flakes
• 1 garlic clove, minced

INSTRUCTION

1. Cook rice noodles according to package (most you soak in hot water for 6-8 minutes). Then rinse under cold water and set aside.
2. In a small saucepan, add all peanut sauce ingredients and stir until combined and thickened over medium heat; approximately 5 minutes. Set aside.
3. Chop all vegetables and set aside.
4. In a large, wide bowl, fill halfway with warm water. Place a clean towel onto a flat surface next to the water bowl and make sure all of your cut vegetables and rice noodles are within reach.
5. Take a piece of rice paper, dunk it into the warm water and let it soak for about 30-40 seconds, until it softens. Be sure not to leave it for too long or else it will become too thin and rip.
6. Once soft, carefully lay the rice paper onto the towel and place about 2-4 pieces of each ingredient in a bundle on one end of the rice paper.
7. Fold the rice paper closest to the ingredients overtop.
8. Then fold the two opposite sides over the center (like a burrito).
9. Finally tightly roll down the remainder of the paper until it is fully sealed.
10. Put your sauce into small serving dishes and serve altogether.

Recipe source: tomatoboots

Cheesy Broccoli Rice Stuffed Peppers Recipe

Ingredients

• 4 bell peppers, any color
• 1 tablespoon butter
• 1 small onion, peeled and chopped
• 3 garlic cloves, minced
• 1 1/2 cup long grain rice
• 3 1/2 cups vegetable broth, divided
• 2 -4.5 ounce cans Old El Paso Green Chiles, chopped (mild or hot)
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 2 1/2 cups vey small broccoli florets
• 2 ounces low fat cream cheese
• 16 ounces shredded reduce fat cheddar, divided

Instructions

1. Preheat the oven to 400 degrees F. Spray a 9 X 13 inch baking dish with nonstick cooking spray. Cut the bell peppers in half from top to bottom. Remove the seeds and lay them in the baking dish, cut side up.
2. Place a medium stock pot over medium heat. Add the butter, onions and garlic. Sauté the onions for 2-3 minutes. Then stir in the rice, 3 cups broth, Old El Paso Green Chiles, salt, and smoked paprika. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes covered, until steam holes are evident on the surface and the broth has absorbed.
3. Stir the small broccoli florets, low fat cream cheese, 1 1/2 cups shredded cheddar, and remaining 1/2 cup broth into the rice. Stir until the cream cheese melts into the mixture.
4. Spoon the rice mixture into the bell peppers. Bake for 15 minutes. Then top the peppers with the remaining shredded cheddar and place back in the oven for 5 minutes. Serve warm.

Recipe source:aspicyperspective

VEGAN PUMPKIN ALFREDO RECIPE

Ingredients

• 1 pound fettuccine reserve 1 cup of pasta water
• 6 tablespoons butter
• 2 cloves garlic minced
• 1 cup pumpkin puree not pie filling
• 1/8 teaspoon nutmeg
• 2/3 cup half & half
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon fresh chopped parsley

Instructions

1. Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions)
2. Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more water).
3. Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
4. Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.

Recipe Source: yellowblissroad

VEGAN RECIPE-CAULIFLOWER & GREEN PEAS COCONUT CURRY

Ingredients

• 3 large tomatoes
• 4 large cloves garlic
• 1-inch (25-mm) piece ginger
• 1 green chili
• 12 raw cashews
• 1½ tablespoons (22 mL) oil of choice
• 1 bay leaf
• 3 green cardamoms
• 6 to 7 peppercorns
• 3 cloves
• 1 large red onion, chopped
• 1½ teaspoons (6 g) coriander powder
• 1 tsp garam masala
• ½ teaspoon red chili powder, or to taste
• ½ teaspoon turmeric powder
• 1 teaspoon salt, or to taste
• ¼ cup (60 g) plain yogurt, at room temperature
• ½ cup + 2 tablespoons (150 mL) coconut milk
• ¼ cup (60 mL) water
• 1 large head cauliflower, cut into medium- to large-size florets
• ½ cup (70 g) frozen green peas
• Cilantro, for garnish

Method

1. Using a blender, purée the tomatoes, garlic, ginger, green chili, and cashews to a smooth paste. Set aside.
2. Press the sauté button. When the pot displays hot, add the oil and then add the bay leaf, green cardamoms, peppercorns, and cloves. Sauté for a few seconds until the spices are fragrant and then add the onion.
3. Cook the onion until soft, around 2 minutes, and then add in the puréed tomato-ginger-garlic-cashew paste that you prepared earlier. Cook for 2 minutes and then add the coriander powder, garam masala, red chili powder, turmeric powder, and salt. Stir to combine the spices and cook them for 30 seconds. Add the yogurt, whisking continuously until it's well-combined with the curry. Make sure the yogurt is at room temperature before you add it to the masala.
4. Add the coconut milk and the water and mix to combine. Add the cauliflower florets and peas and toss to combine them with the masala. Close the lid and press the manual or pressure-cook button, making sure the pressure valve is in the sealing position. Use the adjust or pressure-level button to set to low pressure and cook on low pressure for 3 minutes. Do a quick-pressure release.
5. Open the pot, give the korma a stir, and adjust spices and salt to taste. Garnish with cilantro and serve.

Recipe source: mindbodygreen

Roasted Salmon with Kale-Quinoa Salad

Ingredients

• 1 (6-oz.) wild salmon fillet
• Cooking spray
• 1 teaspoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 1/2 cups thinly sliced lacinato kale
• 1/2 cup cooked quinoa
• 1 tablespoon All-Purpose Citrus Dressing
• 5 seedless red grapes, halved

How to Make It

1. Preheat oven to 425°F.
2. Place salmon on a foil-lined baking sheet coated with cooking spray. Rub evenly with oil, salt, and pepper. Bake at 425°F for 10 minutes or until fish flakes easily when tested with a fork.
3. While fish cooks, combine kale, quinoa, All-Purpose Citrus Dressing, and grapes in a bowl; toss to combine. Let stand 5 minutes. Top with salmon.

Recipe source: myrecipes

MEDITERRANIAN BEAN SALAD RECIPE

INGREDIENTS
FOR THE MEDITERRANEAN BEAN SALAD:
1 – 15 ounce can of chickpeas, drained and rinsed
1 – 15 ounce can of white beans, drained and rinsed
1/4 cup kalamata olives, halved {you will want to use pitted olives}
1/3 cup roasted red peppers, drained, chopped
1/2 of a small red onion, chopped
1 cup cherry tomatoes, halved
1 green bell pepper, seeds removed, diced {or color of your choice}
1/2 of an english cucumber, diced
1/2 cup crumbled feta cheese {optional}
Handful of fresh mint, chopped
Handful of fresh parsley, chopped
4 green onions, chopped

FOR THE DRESSING::
1/4 cup extra virgin olive oil
2 Tablespoons red wine vinegar
1 lemon, juiced
2 garlic cloves, minced
Salt and pepper to taste
Optional spices: 1 teaspoon of any spice you like {try sumac, za’atar or oregano}
Crushed red pepper for extra spice


INSTRUCTIONS
In a large bowl mix together the chickpeas, white beans, olives, roasted red peppers, red onion, cherry tomatoes, bell pepper, cucumber, feta cheese, mint, parsley and green onions.

In a large mason jar or salad dressing container add the olive oil, red wine vinegar, lemon juice, garlic and whisk together. Add salt and pepper to taste and 1 teaspoon of an additional spice if you like {try sumac, za’atar, oregano}. Drizzle the dressing over the salad and toss gently to coat with the dressing.

Serve with hummus and pita bread or use this salad as a topping for pita wraps, hummus plates or falafel.



Source : acedarspoon

Mexican Vegan Meatloaf Recipe

Ingredients
2 tablespoons golden flax seed meal (plus 1/3 cup water for flax egg)
1/2 cup finely chopped onion (about 1/2 medium onion)
1/2 cup finely chopped red bell pepper (about 1/2 medium bell pepper)
1/2 cup finely chopped fresh cilantro
1 can (15 oz) black beans
1 can (15 oz) white beans (I use Great Northern or you can use Cannellini)
2/3 cup shredded vegan cheese plus more for sprinkling on top (I used Daiya brand cheddar and mozzarella shreds)
1 cup cornmeal (medium grind)
1/3 cup salsa plus more for topping
Seasoning
1 tablespoon plus 1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
3/4 teaspoon garlic powder
1/4 teaspoon chipotle powder
1/4 teaspoon finely ground sea salt
pinch finely ground black pepper


Instructions
1) Combine flax seed meal and water, mix well and set aside.
2) Combine all seven seasonings in a small bowl and set aside.
3) Finely chop onion, red pepper and cilantro and set aside in a bowl. Use a food processor to chop the onion and pepper (no need to wash FP, you will use it a few more times). I recommend chopping the cilantro with a knife. Place 2/3 cup shredded vegan cheese (I used half cheddar and half mozzarella) in food processor and pulse until pieces are about 1/4 inch (see picture in post). Cheese can alternatively be chopped with a knife.
4) Drain both cans of beans and pour half of each can in food processor. Pulse until only very small pieces remain. Add remaining beans from each can to pulsed beans and pulse until the largest pieces are about 1/4 inch (see picture in post). Use potato masher to break down beans if not using a food processor.
5) Place bean mixture in a large mixing bowl, gently mixing in 1/3 cup salsa then spice mixture with a spatula. Seasoning should be mixed until evenly distributed. Add onion, pepper, cilantro and flax egg mixing well. Add in vegan cheese and cornmeal mixing well. If mixture seems too wet add an additional small amount of cornmeal. If too dry add a small additional amount of salsa.
6) Once blended, form into a loaf and transfer to a parchment lined 8 1/2 inch by 4 1/2 inch loaf pan. When transferring to loaf pan loaf will be soft but able to hold its form. Press firmly into loaf pan, pushing into corners and flattening top.
7) Bake at 350 degrees Fahrenheit for 45 to 50 minutes. Inserted toothpick should come out clean and top of loaf should be firm. Place on a cooling rack for 15 minutes then remove loaf from pan by lifting parchment paper and allow to cool and additional 15 minutes. After cooling, loaf will cut into about nine one-inch wide slices.
Serving Suggestion I recommend topping each slice with a spoonful of salsa and some vegan cheese (perhaps a little cilantro or parsley too).


Notes
Customize Seasoning After all ingredients have been mixed together in the large mixing bowl is the time to do a taste test. Keep in mind that the seasonings will intensify a bit once baked. If desired, add a little more of any of the seasonings. I always like to add more chili powder and chipotle powder.
Bring on the heat! Keep in mind that your salsa selection will either add more or less heat to the mix and add or subtract seasoning accordingly.



Source : nutritionicity

ROASTED SWEET POTATOES STUFFED WITH QUINOA AND SPINACH

INGREDIENTS

• 2 medium sized sweet potatoes
• 6 cups of baby spinach – roughly chopped
• 1 clove of garlic – minced
• 1 tbs olive oil
• 1 1/2 cups of cooked quinoa
• 1/4 cup of pecan pieces
• 1/4 cup dried cranberries
• 1 to 2 ounces of feta cheese – diced
• 6 twists of black pepper from a pepper mill
• A pinch of salt

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Slice sweet potatoes evenly in half length wise. Coat them with a little olive oil and place face down on a parchment lined baking sheet.
3. Roast sweet potatoes for 30 to 40 minutes until the sweet potatoes are tender and soft.
4. I used pre-cooked quinoa that I had on hand. If you are making the quinoa, prepare 1/2 cup of dry quinoa as per the package instructions. I usually cook quinoa in vegetable broth or add a 1/2 a bouillon cube for extra flavor.
5. While the sweet potatoes are roasting, add olive oil to a large sauté pan and heat over medium heat. Add garlic and half the spinach and cook until wilted and then add the rest of the spinach to the pan and cook until it’s wilted – about 4 minutes. Remove from heat.
6. Stir cooked quinoa, pecans, cranberries, black pepper and salt into spinach mixture.
7. Gently toss feta into quinoa spinach mixture.
8. When sweet potatoes are ready, remove from the oven and let cool slightly. Test for doneness – they should be soft and indent slightly when squeezed. If they are not done, put them back into the oven for an extra 5 or 10 minutes.
9. Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the center of the sweet potatoes to create a small indentation that is the length of the sweet potato.
10. Spoon quinoa and spinach mixture evenly over sweet potatoes and serve.

Source : greenvalleykitchen

Garlicky Basil Chicken in Mushroom Caps Recipe

Ingredients
2 packages mushrooms, whole, fresh (8 oz -225 g each)
1 lb (0.5 kg) chicken breast, boneless, skinless
3 tbsp (45 mL) butter
3 tbsp (45 mL) olive oil
6 garlic, cloves, minced
1/2 cup (125 mL) white wine, dry
1/4 tsp (1.25 mL) salt
2 cups (500 mL) mozzarella cheese, 16.5% MF, shredded
1/4 cup (60 mL) basil, fresh, chopped


How To Make

1. Preheat oven to 350°F (175°C).
2. Wash mushrooms. Remove stems being careful not to break the caps. I use my hands. Chop stems and set aside. Place caps in larger baking dish or a few deep dish pie plate that will fit all the caps. You don't need to oil the dish.
3. Cut chicken into 1/2 inch (1.25 cm) pieces. Set aside.
4. Melt butter in skillet over medium heat. Add olive oil and minced garlic, stir and sauté a few minutes until the garlic is fragrant.
5. Add chicken pieces and white wine and stir well. Sauté, stirring occasionally, for 5 minutes. Turn heat off.
6. Use a teaspoon to place chicken pieces in each of the mushroom caps. If there are extra chicken pieces they can be placed around caps. Sprinkle reserved chopped mushroom stems around mushroom caps as well. Pour pan juices over. Top with a sprinkle of salt and the grated cheese. Sprinkle with the minced basil.
7. Bake in preheated oven for 30-45 minutes until the mushrooms have released their liquid and the cheese is lightly browned.
8. Serve in baking pans with your favourite bread to mop up the garlicky wine juices.

Source : chicken

Keto Salmon with Lemon & Lime Butter Sauce Recipe

INGREDIENTS
Salmon
4 skinless salmon fillets
salt and
1 lime juice
1  lemon juice

Lemon & Lime Butter Sauce
1 garlic clove pressed
1 lime juice
1 lemon juice
6  tbsp butter
Salt and Pepper to taste
Salmon with lemon and lime butter sauce is a simple, easy, quick recipe for your weeknights dinner. It´s a healthy, low carb and keto meal that can be on the table in less than 30 minutes.


INSTRUCTIONS
Salmon
Season both sides of salmon fillets with salt, pepper and lime and lemons juice. Let marinate
Heat the olive oil in a non-stick skillet over medium-high heat. Add salmon and let it cook about 4 minutes in one side, and about 2/3 minutes on the other side.
Place salmon to a serving plate and drizzle each serving generously with lemon and lime butter sauce, and garnish with lemon slices if desired. Serve immediately with vegetables of your taste.

Lemon & Lime Butter Sauce
Put all ingredients in a small saucepan and let it boil. Transfer to a serving bowl.



Source : momsecrets