Sometimes I don’t have the energy to go outside. But the sun is a visiting friend, stopping by to remind me it’s still there.
vegan teriyaki bbq meatballs with bok choy 🌿 recipe below: ➖➖➖➖➖➖➖➖➖ 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 1 package @beyondmeat beef 1 tsp ginger powder 3 cloves minced garlic 1/4 cup bbq sauce 1/2 cup water 1/4 cup coconut sugar 1/4 tsp sesame oil 1 tsp soy sauce 1 tbsp corn starch Bok choy, washed, chopped Cooked rice, for serving Scallions and sesame seeds, for garnish ➖➖➖➖➖➖➖➖➖ 𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨: 1. In a large bowl, mash beyond beef, minced garlic, and ginger powder until fully combined. Form mixture in your palm to make 1-2 inch meatballs. 2. In a large nonstick skillet over medium heat, place meatballs and cook for a few minutes on each side until evenly browned. Turn off heat. 3. In a small mixing bowl, whisk together bbq sauce, water, coconut sugar, sesame oil, soy sauce, and corn starch. 4. Turn the skillet back on over medium-low heat. Add bok choy and pour over sauce. Bring to a gentle simmer. Cook until sauce thickens and bok choy is fully cooked, stirring occasionally, about 5-7 minutes. 5. Serve over rice and garnish with scallions and sesame seeds.
I can never just do nothing. If I’m not working toward something personally or professionally, I feel like I’m not living. I know this way of thinking is not for everyone. I’ll admit that it does lead to a lot of burn out. But I’ll tell you one thing- I’m definitely never bored.
celebrating earth day with a big salad 💚 vegan caesar, specifically. made with kale, roasted sweet potato, smoky tempeh crumbles, and pumpkin seeds. recipe for caesar dressing below: ➖➖➖➖➖➖➖➖➖ 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 ¾ cup @followyourheart vegenaise ¾ cup unsweetened plain yogurt 2 tablespoons lemon juice 1 teaspoon dijon mustard 1 garlic clove, minced 1 ½ teaspoon capers 1 tsp caper juice 2 tbsp nutritional yeast ¼ tsp freshly ground black pepper Salt, to taste ➖➖➖➖➖➖➖➖➖ 𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨: 1. Add vegan mayo, yogurt, lemon juice, mustard, garlic, capers, caper juice, nutritional yeast, and black pepper in a high-speed blender. 2. Blend until completely smooth. Adjust salt, to taste. 3. Store in an air-tight container in the refrigerator until ready for use. The dressing will keep for about a week.
thai curry noodle soup 🍜 with vermicelli rice noodles, red bell pepper, air-fried tofu, toasted peanuts, and basil 🌿 quick & easy recipe below: ➖➖➖➖➖➖➖➖➖ VEGAN THAI CURRY SOUP Serves 2-3 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 1 tsp coconut oil ½ tsp ground ginger 2 red bell peppers, thinly sliced (plus any veggies you like) 2-3 tbsp Thai red curry paste, depending on how strong you want the flavor. 1 14 oz can coconut milk 2 cups veg broth 1 tbsp brown sugar, or to taste 1-2 tsp Sriracha, or to taste, optional Salt, to taste Vermicelli noodles (or kelp noodles for low-carb option), cooked according to instructions Crispy tofu, cooked according to preference. Toasted peanuts and basil leaves for garnish Lime wedges would also be nice! ➖➖➖➖➖➖➖➖➖ 𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨: Heat coconut oil in a large sauce pan over medium heat. Add ground ginger and red peppers. Cook for about 5 minutes. Add curry paste and cook for an additional minute until fragrant. Stir in coconut milk and vegetable broth. Bring to a gentle simmer and cook covered for about 15 minutes, making sure peppers are tender. Add brown sugar and Sriracha as desired. Taste for salt and remove from heat. In a serving bowl, add cooked noodles and tofu. Pour over soup. Top with peanuts and basil. Enjoy!
april showers, vintage flowers
homemade veggie dumplings ✨ maybe you’re tired of making homemade bread. maybe you still have flour but ran out of yeast. in any case, these are worth a try. dough recipe and how to form dumplings below ⬇️ if you’re in need of a filling idea and dipping sauce, a recipe is available on my blog as well as in my past posts. ➖➖➖➖➖➖➖➖➖ HOMEMADE DUMPLING WRAPPERS 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 3 cups AP flour 3/4 tsp salt 1 cup boiling water ➖➖➖➖➖➖➖➖➖ 𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨: 1. In a large bowl, mix flour and salt. Form a well in the middle and pour boiling water. Use a wooden spoon to fold the flour mixture over the boiling water, then mix until it starts to all combine. Let rest for 10 minutes to let the flour absorb the water and be cool enough to handle. 2. Knead by hand for 7-10 minutes. Form into a ball and place it in the bowl. Cover with a towel and let rest for 30 min to an hour at room temperature. 3. Remove towel and place dough on a clean, lightly floured surface. Cut the dough ball in half. Roll dough out with your hand to form a long rope that is about 1 inch in width. Cut dough into 1x1 inch pieces, equally about a tablespoon of dough. Repeat with the other half of the dough ball. 4. As you form your dumplings, take each small ball of dough and flatten it with your palm. Then with a rolling pin, roll out the dough as thin as you can- ideally about 3-4 inches in diameter and 1/8 in thick. 5. Place a tablespoon of filling (recipe on my blog) in the center of the wrapper (you can be generous). Fold the farthest edge of the wrapper toward you over the filling to form a half-circle. Gently pick up the dumpling and firmly press the edges together around the filling. 6. Moving from end to end, crimp the edge by placing it between your index finger and thumb. Move your fingers upward to create a partial fold. Repeat this 5-7 times around the dumpling edge. (Recipe continued in comments)
chocolate raspberry swirl buns✨ recipe: ➖➖➖➖➖➖➖➖➖ 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 Dough: 2 ripe bananas, mashed 1 cup almond milk ⅓ cup sugar ½ tsp salt ½ cup vegan margarine 2 ¼ tsp active dry yeast ¼ cup warm water 5 cups AP flour Filling: 1 cup raspberry jam Drizzle: ½ cup semi sweet chocolate chips 1 tbsp coconut oil 1-2 tsp almond milk, more as needed ➖➖➖➖➖➖➖➖➖ 𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨: In a medium saucepan, whisk bananas, nondairy milk, ⅓ cup sugar, vegan butter, and salt over low heat until combined. Set aside to cool a bit. In a measuring cup, add warm water and yeast. Stir gently and set aside for 10 minutes. The mixture should become foamy and double in size. If it does not do that, the yeast is not good and you will need to try again with new yeast. In a stand mixer with the paddle attachment, combine applesauce mixture and yeast mixture at medium speed for about 1 minute. Reduce speed and slowly add half of the flour. Once combined, add the remaining flour. Mix until combined. Change to the dough hook attachment and knead for 2 minutes on medium speed. Transfer dough to a large well-oiled bowl. Roll the dough around the oil so that it is completely coated, to prevent sticking as it rises. Cover with a kitchen towel and place in a warm place for 1 ½ hours. Remove the kitchen towel and punch down the dough to deflate it. Take dough out onto a clean floured surface and let it rest for 10 minutes. Roll out dough to a 20 x 13 in rectangle. Spread raspberry jam gently onto the dough in an even layer. Long side facing you, roll the dough up gently but firmly. Cut into 12 equal pieces. Place rolls cut side up in a lightly greased baking dish. Cover with a dry towel and let rise in a warm place for an additional hour. Bake 375 degrees for 30 minutes. Chocolate Drizzle Directions: Melt chocolate and coconut oil in the microwave in 30 second intervals, stirring frequently. Stir in almond milk as needed. Serve!
I did it. I made the perfect homemade pad thai. simple, inexpensive, and delicious. recipe below✨ ➖➖➖➖➖➖➖➖➖ serves 2 hungry people 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 •10 oz dried rice noodles, cooked according to package instructions •1/2 cup brown sugar •Juice from 2 limes •1/4 cup soy sauce (sub Tamari to make it GF) •1 tbsp sriracha (adjust to taste) •1 package extra firm tofu, drained and patted dry, cut into 1-inch cubes •1-2 tsp minced ginger •5 scallions, sliced •Lots of veggies! I used red bell pepper and carrots •2 cloves of garlic •Crushed peanuts and more scallions, for topping 𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨 1. Make the sauce. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha. 2. Fry the tofu. This can be done in an air-fryer (my preferred method) or skillet. Spray tofu cubes with cooking spray and lightly season with salt. To use an air-fryer, arrange cubes in the basket, set the temp to 350 degrees Fahrenheit, and cook for 25-30 minutes, or until golden. Toss occasionally during cooking time. To fry in a skillet, cook cubes for 3-5 minutes on each side over medium heat. Add oil as necessary. Remove from pan and set aside. 3. Cook the veggies. Heat the same skillet over medium heat. Add ginger, scallions, and veggies. Spray with cooking spray or lightly drizzle with oil. Toss to coat. Light season with salt. You don’t want to over-salt because these ingredients will later be cooked in the Pad Thai sauce. Cook until the veggies have softened and start to brown, about 10-15 minutes. Add garlic and cook for an additional minute. Remove from pan and set aside. 4. Add cooked rice noodles to the same skillet over medium low heat. Add about half of the sauce mixture. Stir to coat. Let it simmer until most of the sauce is absorbed. Toss in the fried tofu and veggies. Add more sauce as needed to let everything fully coat and absorb. You may have a little extra sauce, it depends on how intense you want to flavor to be. 5. To serve, top with peanuts and more scallions.